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THE 


HOME  COOK  BOOK 


OF  CHIO-A-OO- 


COMPILED   FROM   RECIPES   CONTRIBUTED   BY   LADIES   OF   CHICAGO   AND 

OTHER    CITIF.S    AND   TOWNS:    PUBLISHED    FOR    THK    HI  NKFIT 

OF   THE   HOME   FOR   THE   FRIENDLESS. 


With  flispatchfnl  looks  in  hrvilc 

She  turnx,  on  hoxpilublc  thovyhU  iiitenl. 
What  choice,  to  choose  for  delicacy  brgt, 
Whal  order,  no  contrived  a^  not  to  mix 
Ttigte  not  well  joined,  inelcgnnt,  but  bring 
Taste  after  taste  upheld  with  kindliest  change. 

PARADISE    LOST, 


CHICAGO: 

J.  FRED.  WAGGONER,  PUBLISHER. 

1874. 


Entered  according  to  Act  of  Congress  in  the  year  1874,  by 

J.  FRED.  WAGGONER, 
In  the  Office  of  the  Librarian  of  Congress  at  Washington. 


coMaiaciAL  purr,  toluo. 


PREFACE. 


Good  diet,  with  wisdom,  best  comforteth  man. 

—  Thomas  Tusser. 

Sir  Thomas  Browne  has  quaintly  observed,  that  at  some 
time  or  other  we  have  all  been  on  our  own  trenchers;  and  if 
the  present  rendering  of  science  be  true  in  the  relation  of  mat- 
ter to  mind,  it  may  be  a  subject  of  no  slight  importance  how 
the  psychological  units  that  go  to  build  up  our  brain  and  nerve 
forces  are  set  before  us,  and  how  our  'dinners  are  cooked  may 
be  a  more  momentous  question  than  who  is  to  be  the  next 
President. 

With  all  supplied  advice  upon  this  subject,  there  are  two 
qualities  which  have  been  seldom  attained  in  any  treatise  hith- 
erto published  upon  this  science,  viz :  the  art  of  uniting  plain, 
simple  and  practical  methods  in  the  preparation  of  food,  with 
that  finish  and  perfection  of  detail,  and  that  delicate  blending 
of  material,  which  are  products  of  a  refined  and  exquisite  per- 
ception, and  a  delicate  and  sensitive  taste.  In  short,  that 
"gumption,"  by  which  the  woman  who  possesses  the  genius  for 
housekeeping  graces  her  table  daily  with  viands  that  in  her 
skillful  hands  become  a  "  perpetual  feast  of  delights."  It  is  just 
as  easy,   for  instance,  to  broil  a  beefsteak  to  perfection,  as  to 


•4  PREFACE. 

prepare  those  greasy  and  indigestible  products  of  unskilled 
hands  and  unsuitable  gridirons,  so  often  set  before  us.  It  is 
just  as  easy  to  make  biscuits  of  feathery  lightness,  (if  one  only 
Icnows  just  how  to  do  it,)  as  to  prepare  those  heavy  and  sour 
compounds  accepted  neither  of  body  nor  spirit. 

How  to  unite  perfection  and  simplicity  in  food,  is  a  problem 
that  puts  many  a  housekeeper's  soul  upon  the  rack.  To  this 
end,  the  woman  of  "gumption"  has  come  to  the  fore  with  her 
experiences,  and  has  inaugurated  a  new  era  in  the  literature 
and  science  of  gastronomic  art  in  a  class  of  Cook  Books  that 
supply  a  want  which  no  treatises  hitherto  published  have  ever 
filled.  These  works  are  made  up  from  recipes  in  daily  use 
with  experienced  housekeepers,  in  which  they  have  achieved 
a  success  that  makes  of  these  methods  objects  of  especial  de- 
sire among  their  friends.  Although  these  methods  have  hith- 
erto found  their  way  into  our  households  in  the  unobtrusive  form 
of  penciled  recipes,  they  are,  like  Jewish  oral  law  and  tradition, 
of  high — indeed,  we  may  say,  of  the  highest — authority  and  now 
that  they  are  offered  to  the  public  in  the  permanent,  convenient 
and  attractive  form  of  letter-press  and  binding,  we  feel  assured 
of  the  warm  welcome  that  awaits  them  from  every  housekeeper 
who  may.  resort  to  our  Book  for  advice  and  suggestion. 


VALUABLE   RECIPES. 


©O^^PS* 


"  No  useless  dish  our  table  crowds; 
Harmoniously  ranged  and  consonantly  just, 
As  in  a  concert  instruments  resound, 
Our  ordered  dishes  in  their  courses  chime." 

The  basis  of  all  good  soups,  is  the  broth  of  meat.  This  may- 
be made  by  boiling  the  cracked  joints  of  beef,  veal  or  mutton, 
and  is  best  when  cooked  the  day  before  it  is  to  be  eaten.  After 
putting  the  meat  into  the  pot,  cover  it  well  with  cold  water  and 
let  it  come  to  a  boil,  when  it  should  be  Well  skimmed.  Set  the 
pot  where  it  will  simmer  slowly  until  it  is  thoroughly  done,  keep- 
ing the  pot  closely  covered  the  while.  The  next  day,  when  the 
soup  is  cold,  remove  the  fat,  which  will  harden  on  the  top  of 
the  soup.  After  this,  add  the  vegetables  and  the  herbs  you  use 
for  seasoning,  cooking  all  well  together.  Before  sending  to  the 
table,  the  soup  should  be  strained.  A  good  stock  for  soups  may 
be  made  from  shreds  and  bits  of  uncooked  meat  and  bones, 
poultry  and  the  remains  of  game.  When  these  are  all  put  to- 
gether and  stewed  down  in  the  pot,  the  French  term  it  consomme, 
and  use  it  chiefly  in  the  preparation  of  brown  soups. 

Soups  may  be  varied  in  many  ways,  chiefly  in  the  kinds  of 
vegetables  and  different  seasoning  used, — as  in  herbs,  burned 
caramel,  eggs  or  slices  of  bread  fri  -d  to  a  crisp  in  butter,  -which 
impart  a  savory  relish. 


THE   HOME    COOK   BOOK.    - 

s 


BEEF  SOUP. 

Mrs.  Wm.  H.  Low. 

Cut  all  the  lean  off  the  shank,  and  with  a  little  beef  suet  in 
the  bottom  of  the  kettle,  fry  it  to  a  nice  brown ;  put  in  the  bones 
and  cover  with  water ;  cov^r  the  kettle  closely ;  let  it  cook  slow- 
ly until  the  meat  drops  from  the  bones ;  strain  through  a  colan- 
der and  leave  it  in  the  dish  during  the  night,  which  is  the  only 
way  to  get  off  all  the  fat.  The  day  it  is  wanted  for  the  table, 
fry  as  brown  as  possible  a  carrot,  an  onion  and  a  very  small  tur- 
nip sliced  thin.  Just  before  taking  up,  put  in  half  a  teaspoonful 
of  sugar,  a  blade  of  mace,  six  cloves,  a  dozen  kernels  of  allspice, 
a  small  teaspoonful  of  celery  seed.  With  the  vegetables  this 
must  cook  slowly  in  the  soup  an  hour;  then  strain  again  for  the 
table.     If  you  use  vermicelli  or  pearl  barley,  soak  in  water. 


JULIENNE  SOUP. 

M.  A.  T. 

Shred  two  onions  and  fry  brown  in  a  half  spoon  of  butter ; 
add  a  little  mace,  salt  and  pepper;  then  a  spoonful  or  so  of 
stock ;  rub  a  tablespoonful  of  flour  smooth  with  a  little  butter 
and  let  fry  with  the  onions ;  strain  through  a  colander,  then  add 
more  stock  as  desired ;  cut  turnip,  carrot  and  celery  in  fillets ; 
add  a  few  green  peas ;  boil  tender  in  a  little  water  and  add  both 
water  and  vegetables  to  the  soup.  If  wished,  the  flour  can  be 
left  out,  and  it  will  make  a  clear  light  colored  soup.  In  that 
case,  the  onions  should  be  cut  in  fillets  and  boile;d  with  the  veg- 
etables. 

MUTTON  SOUP. 

Mrs.  Whitehead. 

Boil  a  leg  of  mutton  three  hours ;  season  to  your  taste  with 
salt  and  pepper,  and  add  one  teaspoon  of  summer  savory ;  make 
a  batter  of  one  egg,  two  tablespoons  of  milk,  two  tablespoons  of 
flour,  all  well  beaten  together;  drop  this  batter  into  the  soup 
with  a  spoon  and  boil  for  three  minutes. 


VALUABLE   RECIPRR. 


VEAL  SOUP. 

To  about  three  pounds  of  a  joint  of  veal,  which  must  be  well 
broken  up,  put  four  quarts  of  water  and  set  it  over  to  boil.  Pre- 
pare one-fourth  pound  of  maccaroni  by  boiling  it  in  a  dish  by 
itself,  wMth  sufficient  water  to  cover  it;  add  a  little  butter  to^the 
maccaroni  when  it  is  tender ;  strain  the  soup  and  season  to  taste 
with  salt  and  pepper,  when  add  the  maccaroni  in  the  water  in 
which  it  is  boiled.  The  addition  of  a  pint  of  rich  milk  or  cream 
and  celery  flavor  is  relished  by  many. 

SWISS  WHITE  SOUP. 

.    •  Anonymous. 

Ta  rich  broth  or  soup  for  six  persons,  when  boiling  add  three 
eggs,  two  spoons  of  flour  and  one  cup  of  milk  beaten  together ; 
pour  this  slowly  through  a  sieve^nto  the  boiling  soup  and  serve. 

TURKEY  SOUP. 

Anonymous. 

Take  the  turkey  bones  and  cook  for  one  hour  in  water  enough 
to  cover  them;  then  stir  in  a  litde -dressing  and  a  beaten  egg. 
Take  from  the  fire  and  when  the  water  has  ceased  boHing,  add  a 
little  butter  with  pepper  and  salt.  y 

OYSTER  SOUP. 

M.  A.  T. 

Take  one  quart  of  water;  one  teacup  Sf  butter;  one  pint  of 
milk;  two  teaspoons  of  salt;  four  crackers  rolled  fine,  and  one 
teaspoon  of  pepper;  bring  to  full  boiling  heat  as  soon  as  possible, 
then  add  one  quart  can  ofrf)ysters;  let  the  whole  come  to  boiling 
heat  quickly  and  remove  from  the  fire. 

OYSTER  SOUP. 

Mrs.  T.  V.  Wadskicr. 

Pour  one  quart  of  boiling  water  into  a  skillet;  then  one  quart 
of  good  rich  milk;  stir  in  one  teacup  of  rolled  cracker  crumbs; 


8  THE   HOME    COOK   BOOK. 

seasoned  with  pepper  and  salt  to  taste.  When  all  come  to  a 
boil,  add  one  quart  of  good  fresh  oysters ;  stir  well,  so  as  to  keep 
from  scorching;  then  add  a  piece  of  good  sweet  butter,  about 
the  size  of  an  egg;  let  it  boil  up  once;  then  remove  from  the  fire 
immediately;  dish  up  and  send  to  table. 

LOBSTER  SOUP. 

Mrs.  Robert  Harris. 

One  large  lobster  or  two  small  ones;  pick  all  the  meat  from 
the  shell  and  chop  fine;  scald  one  quart  of  milk  and  one  pint  of 
water;  then  add  the  lobster,  one  pound  of  butter,  a  tablespoon- 
ful  of  flour  and  salt  and  red  pepper  to  taste.  Boil  ten  minutes 
and  serve  hot. 

PLAIN  CALF'S  HEAD  SOUP. 

Mrs.  F.  D.  J. 

Take  a  calf's  head  well  cleaned,  a  knuckle  of  veal,  and  put 
them  both  into  a  large  kettle;  put  one  onion  and  a  large  table- 
spoon of  sweet  herbs,  into  a  cloth  and  into  the  kettle,  with  the 
meat  over  which  you  have  poured  about  four  quarts  of  water. 
If  you  wish  the  soup  for  a  one  o'clock  dinner,  put  the  meat  over 
to  boil  as  early  as  eight  o'clock  in  the  morning;  let  it  boil  steadily 
and  slowly  and  season  well  with  salt  and  pepper.  About  one 
hour  before  serving,  take  off  the  soup  and  pour  it  through  a  col- 
ander, pick  out  all  the  meat  carefully,  chop  very  fine  and  return 
to  the  soup,  putting  it  again  over  the  fire.  Boil  four  eggs  very 
hard,  chop  them  fine,  and  slice  one  lemt)n  very  thin,  adding  at 
the  very  last  a  glass  of  wine. 

VERMICELLI  SOUP. 

Anonymous. 

A  knuckle  of  lamb,  a  small  piece  of  veal  and  water  to  cover 
well;  when  well  cooked  season  with  salt,  pepper  herbs  to  your 
taste,  and  a  small  onion,  to  which  you  may  add  Halford  or 
Worcestershire  sauce,  about  a  tablcspoonful.  Have  ready  one 
quarter  of  a  pound  of  vermicelli,  which  has  been  boiled  tender; 


VALUABLE    RECIPES.  9 

Strain  your  soup  from  the  meat,   add  the  vermicelli,   let  it   ])()il 
well  and  serve. 

GUMBO  SOUP. 

Anonymous. 

Put  on  a  half  a  peck  of  tomatoes  in  a  porcelain  kettle  aiui  let 
them  stew;  have  half  a  peck  of  ochra  cut  in  fine  shreds;  put 
them  with  thyme,  parsley  and  an  onion  cut  fine,  into  the  toma- 
toes and  let  them  cook  until  quite  tender.  Fricassee  one  chick- 
en in  ham  giftvy ;  then  take  the  yolk  of  four  eggs,  a  litde  vinegar, 
the  juice  of  one  lemon,  and  seasoning  to  taste,  beating  the  eggs 
into  the  vinegar;  pour  this  over  the  chicken,  and  put  all  then 
into  the  tomatoes,  letting  the  ketde  he  nearly  filled  with  water. 
Boil  all  together  four  or  five  hours. 

OCHRA  GUMBO. 

Mrs.  Andrews. 

Two  tpiarts  of  ripe  tomatoes  and  one  cjuart  of  o(  hra  cut  in 
small  rings;  put  them  over  the  fire  with  about  three  (piarts  of 
water  and  let  the  mixture  come  to  a  boil ;  take  one  chicken  ;  cut 
it  up  and  fry  brown,  with  plenty  of  gravy;  put  it  in  with  the 
ochra  and  tomatoes;  add  several  small  onions  chopped  fine;  salt 
and  pepper  to  taste ;  a  little  corn  and  Lima  beans  are  an  im- 
provement, if  you  have  them.  Let  all  simmer  gently  together  for 
several  hours.  To  be  served  with  a  tablespoonful  of  boiled  rice 
and  green  garden  pepper  cut  fine  to  each  soup  plate. 

TOMATO  SOUP. 

Mrs.  Whitehead. 

Boil  chicken  or  beef  four  hours;  then  strain  ;  add  to  the  soup 
one  can  of  tomatoes  and  boil  one  hour.  This  w  ill  make  four 
tjuarts  of  soup. 

MOCK  TURTLE  SOUP. 

Mrs.  C.  H.  Wheeler. 

One  soup-bone,  one  quart  of  turtle  beans,  one  large  spoonful 
of  powdered    cloves,  salt   and    pejiper.       Soak  the  beans  over 


10  THE   HOME    COOK    BOOK. 

night,  put  them  on  with  the  soup-bone  in  nearly  a  pail  full  of 
water  and  cook  five  or  six  hours.  When  half  done,  add  the 
cloves,  salt  and  pepper ;  when  done  strain  through  a  colander, 
pressing  the  pulp  of  the  beans  through  to  make  the  soup  the  de- 
sired thickness,  and  serve  with  a  few  slices  of  hard-boiled  egg 
and  lemon  sliced  very  thin.  The  turtle  beans  are  black  and  can 
only  be  obtained  from  large  grocers. 

TOMATO  SOUP. 

Mrs.  B.  J".  Seward. 

To  one  pint  tomatoes  canned,  or  four  large  raw  ones,  cut  up 
fine,  add  one  quart  boiling  water  and  let  them  boil.  Then  add 
one  teaspoonful  of  soda,  when  it  will  foam ;  immediately  add  one 
pint  of  sweet  milk,  with  salt,  pepper  and  plenty  of  butter.  When 
this  boils  add  eight  small  crackers  rolled  fine,  and  serve.  E<:|ual 
to  oyster  soup. 

TOMATO  SOUP. 

Mrs.  J.   Hudson. 

One  quart  of  tomatoes,  one  soup  bone,  one  onion,  one  cucum- 
ber sliced,  two  ears  of  grated  corn,  salt,  pepper  and  a  trifle  of 
cayenne  pepper.  Boil  four  hours,  then  add  one  tablespoon  of 
corn  starch  dissolved  in  cold  water;  strain  before  serving. 

TOMATO  SOUP. 

Mrs.  G.  \V.  Brayton. 

For  one  gallon  of  soup,  take  two  and  a  half  quarts  good  beef 
soup,  one  medium  sized  carrot,  one  turnip,  one  beet  and  two 
onions  peeled  and  cut  in  pieces;  boil  the  vegetables  in  the  beef 
soup  three  quarters  of  an  hour;  strain  through  a  sieve;  add  a  two 
quart  can  of  tomatoes  and  boil  fifteen  minutes;  strain  again  and 
add  salt  and  pepper.  While  this  is  cooking,  take  a  sauce-pan 
that  will  hold  about  six  quarts  and  put  in  a  quarter  of  a  pound 
of  butter  and  heat  it  to  a  light  brown ;  add  while  hot  three  table- 
spoons of  flour;  take  from  the  fire  and  mix  well  together,  and 
thoroughly;  add  one  desert  spoon  of  sugar  and  stir  until  it  boils; 
boil  fifteen  minutes  and  strain. 


VALUABLE   RECIPES.  11 

TOMATO  SOUP. 

Mrs.  L.  H.  Smith. 

Make  one  gallon  beef  stock.  Take  half  peck  ripe  tomatoes, 
cut  in  halves,  two  carrots,  two  onions,  one  turnip  cut  fine;  boil  all 
together  for  one  hour  and  a  half,  then  strain  all  through  a  fine 
sieve ;  take  a  sauce-pan  large  enough  to  hold  it  and  put  it  on  the 
fire  with  half  pound  of  butter;  heat  it  until  of  a  light  brown  color, 
and  add  two  spoons  of  flour,  mixing  well  together;  add  to.  this, 
two  spoons  of  white  sugar,  salt  and  pepper  to  suit  taste);  stir 
well  until  it  boils;  let  it  boil  and  skim  it  for  five  minutes  and 
serve  very  hot.  This  receipt  serves  a  large  family,  usually  pre- 
pare two  quarts  of  beef  stock  for  a  small  family,  using  half  the 
quantity  of  ingredients. 

GREEN  PEA  SOUP. 

Anonymous. 

Four  pounds  of  lean  beef  cut  in  small  pieces,  one-half  peck  of 
green  peas,  one  gallon  of  water ;  boil  the  empty  pods  of  the  peas 
in  the  water  one  hour ;  strain  them  out ;  add  the  beef  and  boil 
slowly  one  and  a  half  hours.  Half  an  hour  before  serving  strain 
out  the  meat  and  add  the  peas ;  twenty  minutes  later  add  one- 
half  cup  of  rice  flour;  salt  and  pepper  to  taste;  and  if  you 
choose,  one  teaspoonful  of  sugar.  After  adding  the  rice,  stir 
frequently  to  prevent  burning. 

CORN  SOUP. 

Mrs.  W.  P.  Nixon. 
One  small  beef  bone,  two  quarts  of  water,  four  tomatoes, 
eight  ears  of  corn ;  let  the  meat  boil  a  short  time  in  the  water ; 
cut  the  corn  from  the  cob  and  put  in  the  cobs  with  the  cut  corn 
and  tomatoes;  let  it  boil  about  half  an  hour  and  ju.st  before  serv- 
ing add  the  milk,  which  allow  to  boil  for  a  few  moment  only; 
season  with  salt  and  pepper. 

CORN  SOUP. 

Anonymous. 
One  quart  of  corn  cut  from  the  cob  in  thre»  pints  of  water ; 
when  the  grain  is  quite  tender,   mix  with  them  two  ounces  of 


12  THE   HOME    COOK    BOOK. 


sweet  butter  rolled  in  a  tablespoon  of  flour;  let  it  boil  fifteen 
minutes  longer;  just  before  taking  up  the  soup,  beat  up  an  egg 
and  stir  in  with  pepper  and  salt. 

TURTLE  BEAN  SOUP. 

Mrs.  A.  N.  Arnold. 
Take  a  quart  of  black  beans,  wash  them  and  put  them  in  a 
pot  with  three  quarts  of  water;  boil  until  thoroughly  soft;  rub 
the  pulp  through  a  colander  and  return  it  to  the  pot;  add  some 
thyme  in  a  clean  cloth,  and  let  it  boil  a  few  minutes  for  flavor; 
slice  some  hard  boiled  eggs  and  drop  them  into  the  soup ;  add  a 
little  butter,  pepper  and  salt. 

BLACK  BEAN  SOUP. 

Mrs.  John  B.  Adams. 
Boil  the  beans  and  strain  them ;  at  the  same  time  make  your 
stock  (of  any  kind  of  meat)  saving  the  best  for  force  meat  balls ; 
to  be  well  seasoned  and  fried.  Put  the  bean  pulp  in  with  the 
stock  and  boil;  add  red  pepper,  salt  and  a  little  thyme,  tying 
it  up  in  a  bag  to  be  taken  out;  cloves  to  your  taste  and  a  little 
wine.  When  ready  to  serve,  put  the  fried  balls  into  the  tureen, 
with  two  or  three  sliced  hard  boiled  eggs,  and  a  lemon  or  two, 
according  to  the  quantity  of  soup.  Skim  out  bones  and  pieces 
of  meat  and  pour  over. 

BLACK  BEAN  SOUP. 

Mrs.  H.  L.  Adams. 

One  pound  of  the  round  of  beef,  one-half  pound  of  salt  pork, 
and  one  quart  of  black  beans;  soak  the  beans  twenty-four  hours; 
chop  the  beef  and  pork  and  boil  with  the  beans,  one  grated  car- 
rot and  one  onion  five  or  six  hours;  strain  and  add  hard  boiled 
eggs,  salt,  pepper  and  sliced  lemon. 

BLACK  BEAN  SOUP. 

Mrs.  Andrews  and  others. 

Take  one  quart  of  beans;  cook  them  over  night;  put  them  in 
a  pot  with  a  large  (juantity  of  water;  add  a  bone  of  beef  or  veal; 


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VALUABLE   RECIPES.  13 

Stir  fretjuently ;  when  reduced  to  a  pulp,  strain  throi^h  a  colander 
and  return  to  the  fire,  putting  in  a  cjuantity  of  celery,  some  red 
pepper  and  onion.  This  should  be  done  three  or  four  hours 
before  dinner  is  ready.  The  longer  the  soup  simmers  the  bet- 
ter.     Force  meat  balls  are  a  great  improvement. 

POTATO  SOUP. 

M.  A.  T. 

Boil  five  or  six  potatoes  with  a  small  piece  of  salt  pork  and  a 
little  celery ;  pass  through  a  colander  and  add  milk  or  cream  (if 
milk,  a  little  butter)  to  make  the  consistency  of  thick  cream ; 
chop  a  little  jjarsley  fine  and  throw  in  ;  let  boil  five  minutes ;  cut 
some  dry  bread  in  small  dice,  fry  brown  in  hot  lard ;  drain  them 
and  place  in  the  bottom  of  soup  tureen,  and  pour  the  soup  over; 
chop  two  onions  and  boil  with  the  soup,  if  liked. 

FORCE  MEAT  BALLS  FOR  BLACK  BEAN  SOUP. 

Mrs.  Baushar. 

Take  cold  meat ;  chop  very  fine ;  add  flour  enough  to  make  it 
stick  together  in  balls  about  the  size  of  a  walnut ;  roll  in  flour 
and  fry  until  brown,  and  add  to  the  soup  just  before  it  is  served. 

FORCE  MEAT  BALLS. 

Mrs.  James  S.  Gibbs. 

Mix  with  one  pound  of  chopped  veal  or  other  meat  one  egg,  a 
little  butter  or  raw  pork  chopped  fine,  one  cup  or*  less  of  bread 
crumbs ;  the  whole  well  moistened  with  warm  water,  or  what  is 
better,  .the  water  from  stewed  meat ;  season  with  salt  and  pep- 
per; make  in  small  balls  and  fry  them  brown. 

EGG  BALLS  FOR  SOUP. 

M.  A.  T. 

Boil  four  eggs;  put  into  cold  water.;  mash  yolks  with  yolk  of 
one  raw  egg,  and  one  teaspoon  of  flour;  pepper,  salt  and  pars- 
ley; make  into  balls  and  boil  two  minutes. 


14  THE   HOME    COOK   BOOK. 

•         NOODLES  FOR  SOUP. 

Mrs.  F.  D.  J. 

Rub  into  two  eggs  as  much  sifted  flour  as  they  will  absorb ; 
then  roll  out  until  thin  as  a  wafer ;  dust  over  a  little  flour,  and 
then  roll  over  and  over  into  a  roll ;  cut  off"  thin  slices  from  the 
edge  of  the  roll  and  shake  out  into  long  strips;  put  them  into 
the  soup  lightly  and  boil  for  ten  minutes;  salt  should  be  added 
while  mixing  with  the  flour — about  a  salt  spoonful. 


Tt&n, 


"The  silvery  fish, 
Grazing  at  large  in  meadows  submarine, 
Fresh  from  the  wave  now  cheers 
Our  festive  board." 

— Anon. 

Fish  are  good,  when  the  gills  are  red,  eyes  are  full,  and  the 
body  of  the  fish  is  firm  and  stiff".  After  washing  them  well,  they 
should  be  allowed  to  remain  for  a  short  time  in  salt  water  suffi- 
cient to  cover  them;  before  cooking,  wipe  them  dry  dredge, 
lightly  with  flour,  and  season  with  salt  and  pepper.  Salmon, 
trout  and  other  small  fish  are  usually  fried  or  broiled ;  all  large 
fish  should  be  put  in  a  cloth,  tied  closely  with  twine  and  then 
placed  in  cold  water,  when  they  may  be  put  over  the  fire  "to  boil. 
AVhen  fish  are  baked,  prepare  the  fish  the  same  as  for  boiling,  and 
put  in  the  oven  on  a  wire  gridiron,  over  a  dripping  pan. 

TO  BOIL  FISH. 

Mrs.  C.  G.  Smith. 

Put  a  small  onion  inside  your  fish  and  tie  it  up  in  a  towel ; 
cover  it  with  cold  water,  salt  and  a  little  vinegar,  and  let  it  heat 


VALUABLE   RECIPES.  15 


to  the  boiling  point ;  from  two  to  three  minutes'  boiling  is  suffi- 
cient for  the  largest  fish,  and  a  small  one  will  not  require  more 
than  one  minute.  Fish  boiled  in  this  way  is  incomparably  bet- 
ter than  when  cooked  longer. 

A  Suggestion. — Boiling  salt  watti    is  l)est  for  salmon,  as  it 
•sets  the  color. — M.  A.  T. 

BOILED  WHITE  FISH. 

Mrs.  Andrews. 

Lay  the  fish  open ;  put  it  in  a  dripping  pan,  with  the  back 
down;  nearly  cover  with  water;  to  one  fish  put  two  tablespoons 
salt ;  cover  tighdy  and  simmer  (not  boil)  one-half  hour ;  dress 
with  gravy,  butter  and  pepper ;  garnish  y,iih  sliced  eggs. 

For  sauce  use  a  piece  of  butter  the  size  of  an  egg,  one  table- 
spoon of  flour,  one-half  pint  boiling  water;  boil  a  few  minutes, 
and  add  three  hard  boiled  eggs,  sliced. 

TURBOT  A  LA  CREME. 

Mrs.  A.  Keith. 

Boil  a  large  white  fish;  pick  it  uj)  fine,  taking  out  the  bones; 
make  a  sauce  of  a  quart  of  milk,  a  little  thyme,  a  few  sprigs  of 
parsley,  a  little  onion ;  simmer  together  till  well  flavored ;  wet  two 
ounces  of  flour  and  stir  in  with  a  (juarter  of  a  pound  of  butter; 
stir  until  it  thickens;  then  strain  it  on  the  yolks  of  two  eggs; 
season  with  pepper  and  salt.  Put  some  of  the  sauce  in  a  pudding 
dish,  then  a  layer  of  fish  aad  so  on  until  the  dish  is  full,  putting 
sauce  on  top;  cover  with  rolled  crackers  and  a  little  grated 
cheese,  if  to  the  taste;  brown  in  the  oven. 

SAUCE  FOR  BOILED  FISH. 

To  one  teacup  of  milk,  add  one  teacup  of  water;  put  it  on  the 
fire  to  scald,  and  when  hot  stir  in  a  tablespoonful  of  flour,  prev- 
iously wet  with  cold  water;  add  two  or  three  eggs;  season  with 
salt  and  pepper,  a  little  celery,  vinegar  and  three  tablespoons  of 
butter.  Boil  four  or  five  eggs  hard,  t^e  off"  the  shells,  and  cut 
in  slices,  and  lay  over  the  dish.  Then  pour  over  the  sauce  and 
serve. 


16  THE   HOME    COOK    BOOK. 

BAKED  HALIBUT  OR  SALMON. 

Let  the  fish  remain  in  cold  water,  slightly  salted,  for  an  hour 
before  it  is  time  to  cook  it;  place  the  gridiron  on  a  dripping  pan 
with  a  little  hot  water  in  it  and  bake  in  a  hot  oven;  just  before 
it  is  done,  butter  it  well  on  the  top,  and  brown  it  nicely.  The 
time  of  baking  depends  upon  the  size  of  the  fish.  A  small  fish 
will  bake  in  about  half  an  hour,  and  a  large  one  in  an  hour. 
They  are  very  nice  when  cooked  as  above  and  served  with  a 
sauce  which  is  made  from  the  gravy  in  the  dripping  pan,  to 
which  is  added  a  tablespoonful  of  catsup  and  another  of  some 
pungent  sauce  and  the  juice  of  a  lemon.  Thicken  with  brown 
flour  moistened  with  a  little  cold  water.  Garnish  handsomely 
with  sprigs  of  parsley  and  currant  jelly. 


BAKED  BLACK  BASS. 

Mrs.  P.  B.  Ayer. 

Eight  good  sized  onions  chopped  fine;  half  that  tjuantity  of 
bread  crumbs;  butter  size  of  hen's  egg;  plenty  of  pepper  and  salt, 
mix  thoroughly  with  anchovy  sauce  until  (piite  red.  Stuff  your 
fish  with  this  comi)ound  and  pour  the  rest  over  it,  pre\  iously 
sprinkling  a  little  red  pepper  over  it.  Shad,  pickerel  and  trout 
are  good  the  same  way.  Tomatoes  can  be  used  instead  of  an- 
chovies, and  is  more  economical.  If  using  them,  take  park  in 
place  of  butter  and  chop  fine. 

BROILED  WHITE  FISH— FRESH. 

Mrs.  G.  E.  P. 

i  Wash  and  drain  the  fish;  sprinkle  with  pepper  and  lay  with 
the  inside  down  upon  the  gridiron,  and  broil  over  fresh  bright 
coals.  When  a  nice  brown,  turn  for  a  moment  on  the  other 
side,  then  talte  up  and  spread  with  butter.  This  is  a  very  nice 
way  of  broiling  all  kinds  of  fish,  fresh  or  salted.  A  little  smoke 
under  the  fish  adds  to  its  flavor.  This  may  be  made  by  putting 
two  or  three  cobs  under  the  gridiron. 


VALUABLE   RECIPES.  17 

SALT  MACKEREL. 

Mrs.  F.  D.  J. 

Soak  the  fish  for  a  few  hours  in  lukewarm  water,  changing  the 
water  several  times;  then  put  into  cold  water  loosely  tied  in 
cloths,  and  let  the  fish  come  to  a  boil,  turning  off  the  water  once, 
and  pouring  over  the  fish  hot  water  from  the  tea  kettle;  let 
this  just  come  to  a  boil  then  take  them  out  and  drain  them,  lay 
them  on  a  platter,  butter  and  pepper  them,  and  place  them  for  a 
few  moments  in  the  oven.     Serve  with  sliced  lemons. 

BOILED  CODFISH— SALT. 

Soak  two  pounds  of  codfish  in  lukewarm  water  over  night  or 
for  several  hours;  change  the  water  several  times;  about  one 
hour  before  dinner  put  this  into  cold  fresh  water,  and  set  over 
the  fire;  let  it  come  to  a  boil,  or  just  simmer,  for  fifteen  minutes 
but  not  to  boil  hard,  then  take  out  of  the  water,  drain  and  serve 
with  egg  sauce,  or  with  cold  boiled  eggs  sliced  and  laid  over  it, 
with  a  drawn  butter  or  cream  gravy  poured  over  all, 

CROQUETTES  OF  FISH. 

Take  dressed  fish  of  any  kind  ;  separate  from  the  bones,  mince 
it  with  a  little  seasoning,  an  egg  beaten  with  a  teaspoon  of  flour 
and  one  of  milk ;  roll  into  balls,  brush  the  outside  with  egg  and 
dredge  well  with  bread  and  cracker  crumbs  and  fry  them  of  a 
nice  color.  The  bones,  heads,  tails,  an  onion,  an  anchovy  and 
a  pint  of  water  will  make  the  gravy. 

EELS. 

Mrs.  P.  B.  Ayer. 

Skin  and  par  boil  them;  cleanse  the  back  bone  of  all  coagula- 
tions; cut  them  in  pieces  about  three  inches  in  length;  dip  in 
flour  and  cook  in  pork  fat,  brown. 

TONGUES  AND  SOUNDS. 

Mrs.  P.  B.  Ayer. 

Soak  them  thirty-six  hours  in  cold  water;  scrape  them  thor- 
oughly and  boil  tender;  fry  them  brown  or  eat  with  butter  and 
egg  sauce. 


18  THE   HOME    COOK    BOOK. 

CHOWDER. 

Mrs.  P.  B.  Ayer. 

Five  pounds  of  codfish  cut  in  squares ;  fry  plenty  of  salt  pork 
cut  in  thin  slices ;  put  a  layer  of  pork  in  your  kettle,  then  one  of 
fish ;  one  of  potatoes  in  thick  slices,  and  one  of  onions  in  slices ; 
plenty  of  pepper  and  salt ;  repeat  as  long  as  your  materials  last, 
and  finish  with  a  layer  of  Boston  crackers  or  crusts  of  bread. 
Water  sufficient  to  cook  with,  or  milk  if  you  prefer.  Cook  one- 
half  hour  and  turn  over  on  your  platter,  disturbing  as  little  as 
possible.     Clams  and  eels  the  same  way. 

FISH  CHOWDER. 

Mrs.  R.  A.  Sibley. 

Four  pounds  of  fresh  fish  skinned  and  cut  in  pieces ;  put  in  a 
pot  some  of  the  fish,  then  some  crackers  and  sliced  potatoes,  salt 
and  pepper;  another  layer  offish,  crackers  and  potatoes;  cover 
the  whole  with  waiter ;  add  a  little  onion,  if  liked,  and  some  fried 
pork  or  butter;  boil  until  the  potatoes  are  done,  then  add  a  quart 
of  mijk  and  let  it  boil.  When  dishing  for  the  table,  take  out  all 
the  large  bones.  Cod  fish  or  haddocks  are  the  best ;  other  fish 
will  answer ;  use  the  head. 

POTTED  FISH. 

Mrs.  Gridley,  Evanston. 

Take  out  the  back  bone  of  the  fish;  for  one  weighing  two 
pounds  take  a  tablespoonful  of  allspice  and  cloves  mixed ;  these 
spices  should  be  put  into  little  bags  of  not  too  thick  muslin ;  put 
sufficient  salt  directly  upon  eacfi  fish ;  then  roll  in  a  cloth,  over 
which  sprinkle  a  little  cayenne  pepper ;  put  alternate  layers  of 
fish,  spice  and  sago  in  an  earthern  jar ;  cover  with  the  best  cider 
vinegar ;  cover  the  jar  closely  with  a  plate  and  over  this  put  a 
covering  of  dough,  rolled  out  to  twice  the  thickness  of  pie  crust. 
Make  the  edges  of  paste,  to  adhere  closely  to  the  sides  of  the  jar, 
so  as  to  make  it  air-tight.  Put  the  jar  into  a  pot  of  cold  water 
and  let  it  boil  from  three  to  five  hours,  according  to  quantity. 
Ready  when  cold. 


VALUABLE   RECIPES.  19 


SHELL      FISH 


OYSTERS  ON  THE  SHELL. 

Wash  the  shells  and  put  them  on  hot  coals  or  upon  the  top  of 
a  hot  stove,  or  bake  them  in  a  hot  oven ;  open  the  shells  with  an 
oyster-knife,  taking  care  to  lose  none  of  the  liquor,  and  serve 
quickly  on  hot  plates,  with  toast.  Oysters  may  be  steamed  in 
the  shells  and  are  excellent  eaten  in  the  same  manner. 

BROILED  OYSTERS. 

Drain  the  oysters  well  and  dry  them  with  a  napkin.  Have 
ready  a  griddle  hot  and  well  buttered;  season  the  oysters;  lay 
them  on  the  griddle  and  brown  them  on  both  sides.  Serve  them 
on  a  hot  plate  with  plenty  of  butter. 

CREAMED  OYSTERS. 

Clara  E.  Thatcher. 

To  one  quart  of  oysters  take  one  pint  of  cream  or  sweet  milk ; 
thicken  with  a  little  flour,  as  if  for  gravy;  when  cooked,  pour  in 
the  oysters  with  liquor;  pepper,  salt  and  butter  the  mixture. 
Have  ready  a  platter  with  slices  of  nicely  browned  toast,  pour 
creamed  oysters  on  toast  and  serve  hot. 

OYSTERS  A  LA  CREME. 

Mrs.  J.  B.  Lyon,  Detroit. 

One  quart  of  oysters,  one  pint  of  cream;  put  the  oysters  in  a 
double  kettle,  cook  until  the  milk  juice  begins  to  flow  out;  drain 
the  oysters  in  a  colander;  put  the  cream  on  the  same  way;  when 
it  comes  to  a  boil,  thicken  with  flour  wet  with  milk  as  thick  as 
corn  starch,  ready  to  mould;  then  put  in  the  oysters  and  cook 
five  minutes.     Serve  hot  on  toast. 

PANNED  OYSTERS. 

Mrs.  J.  B.  Lyon,  Detroit. 

Drain  the  oysters  from  the  liquor;  put  them  in  a  hot  pan  or 
spider;  as  soon  as  they  begin  to  curl,  add  butter,  pepper  and 
salt.     Serve  on  toast,  or  without,  if  preferred. 


20  THE  HOME    COOK   BOOK. 


STEWED  OYSTERS. 

Mrs.  Andrews. 

In  all  cases,  unless  shell  oysters,  wash  and  drain ;  mix  half  a 
cup  of  butter  and  a  tablespoon  of  corn  starch ;  put  with  the  oys- 
ters in  a  porcelain  kettle ;  stir  until  they  boil ;  add  two  cups  of 
■cream  or  milk ;  salt  to  taste  •  do  not  use  the  licpior  of  the  oysters 
in  either  stewing  or  escaloping. 

ESCALOPED  OYSTERS. 

Mrs.  Andrews. 

Butter  the  dish,  (common  earthen  pie-plates  are  the  best ; ) 
cover  the  bottom  of  the  dish  with  very  fine  bread  crumbs ;  add 
a  layer  of  oysters;  season  with  pepper  and  salt;  alternate  the 
crumbs  and  oysters  until  you  have  three  layers;  finish  with 
crumbs ;  cover  the  top  with  small  pieces  of  butter ;  finish  around 
the  edge  with  bread  cut  into  small  oblong  pieces  dipped  in  but- 
ter; bake  half  an  hour;  unless  shell  oysters  wash  them  thorough- 
ly and  strain. 

ESCALOPED  OYSTERS. 

Mrs.  D. 

Crush  and  roll  several  handfuls  of  friable  crackers ;  put  a  lay- 
er in  the  bottom  of  a  buttered  pudding  dish ;  wet  this  with  a  mix- 
ture of  the  oyster  liquor  and  milk,  slightly  warmed ;  next  a  layer 
of  oysters ;  sprinkle  with  salt  and  pepper,  and  lay  small  bits  of 
butter  upon  them ;  then  another  layer  of  moistened  crumbs,  and 
so  on  until  the  dish  is  full.  Let  the  top  layer  be  of  crumbs, 
thicker  than  the  rest,  and  beat  an  egg  into  the  milk  you  pour 
•over  them ;  piit  pieces  of  butter  on  top ;  cover  the  dish ;  bake 
Jialf  an  hour.' 

ESCALOPED  OYSTERS. 

Mrs.  Norcross. 

Scald  the  oysters;  butter  the  dish  in  which  they  are  to  be 
"baked ;  put  in  first  a  layer  of  rolled  crackers ;  take  the  oysters 
from  the  liquor  one  at  a  time,  to  be  sure  no  shells  are  on  them ; 
.then  add  a  layer  of  oysters  with  butter,  a  little  pepper,  and  con- 


VALUABLE   RECIPES.  21 


tinue  adding  a  layer  of  crackers  and  oysters  until  the  dish  is  full ; 
have  the  top  layer  crackers ;  strain  over  the  whole  the  liquor ; 
bake  half  an  hour. 

ESCALOPED  OYSTERS. 

Clara  E.  Thatcher. 

Roll  one  pound  of  crackers  for  one  quart  of  oysters.  Put  a 
layer  in  the  bottom  of  a  buttered  pudding-dish ;  next  a  layer  of 
oysters;  sprinkle  with  salt  and  pepper  and  lay  small  bits  of  butter 
upon  them ;  then  another  layer  of  oysters,  and  so  on  till  the  dish 
is  full;  finish  with  a  layer  of  crackers  and  small  pieces  of  but- 
ter; then  pour  on  the  juice  of  the  oysters,  and  one  (piart  of 
water;  bake  three-quarters  of  an  hour. 

OYSTER  PIE. 

Take  a  large  dish,  butter  it,  and  spread  a  rich  paste  over  the 
sides  and  around  the  edge,  but  not  on  the  bottom.  The  oysters 
should  be  as  large  and  fine  as  possible;  drain  off  part  of  the 
liquor  from  the  oysters;  put  them  into  a  pan,  and  season  them 
with  pepper,  salt,  spice  and  butter ;  have  ready  the  yolks  of  three 
boiled  eggs  chopped  fine,  and  grated  bread  crumbs ;  pour  the 
oysters  with  as  much  of  their  liquor  as  you  please  into  the  dish 
with  the  paste,  strew  over  them  the  chopped  egg  and  grated 
bread;  roll  out  the  lid  of  the  pie  and  i)ut  it  on,  crimping  the 
edges.     Bake  in  a  quick  oven. 

OYSTER  PATTIES. 

Aunt  Maggie. 

Make  some  rich  puff  paste  and  bake  it  in  very  small  tin  patty 
pans;  when  cool,  turn  them  out  upon  a  large  dish;  stew  some 
large  fresh  oysters  with  a  few  cloves,  a  little  mace  and  nutmeg; 
then  add  the  yolk  of  one  egg,  boiled  hard  and  grated;  add  a  little 
butter,  and  as  much  of  the  oyster  liquor  as  will  cover  them. 
When  they  have  stewed  a  little  while,  take  them  out  of  the  pan 
and  set  them  to  cool.  When  quite  cx)ld,  lay  two  or  three  oysters 
in  each  shell  of  puff  paste. 
3 


22  THE   HOME    COOK   BOOK. 

OYSTER  PATTIES. 

Mrs.  Thos.  Orton. 

Stew  the  oysters;  take  the  broth  and  allow  the  yolk  of  one 
egg  to  every  dozen  of  oysters;  turn  off  the  broth  and  add  the 
eggs;  let  it  come  to  a  boil;  then  turn  back  the  oysters  and  fill 
the  crust. 

TO  FRY  OYSTERS. 

Mrs.  Edward  Ely. 

Roll  a  few  crackers;  beat  two  eggs;  wash  your  oysters  or  not, 
according  to  your  notion,  but  the  bits  of  shell  must  be  removed; 
dip  your  oysters  into  the  egg,  then  into  the  rolled  crackers;  take 
half  butter,  and  half  lard  in  a  spider,  have  it  hot ;  (but  not  so 
hot  that  your  oysters  will  burn;)  fry  them;  then  have  a  colander 
in  a  pan  on  the  stove,  and  as  soon  as  done,  put  into  the  colander 
to  dry;  when  you  have  a  dozen  or  so,  take  them  out  and  put  on 
a  hot  platter;  salt  to  your  taste. 

TO  FRY  OYSTERS. 

Mrs.  D.,  and  Mrs.  T.  V.  Wadskier. 

Use  the  largest  and  best  oysters;  lay  them  in  rows  upon  a 
clean  cloth  and  press  another  upon  them,  to  absorb  the  mois- 
ture; have  ready  several  beaten  eggs;  and  in  another  dish  some 
finely  crushed  crackers;  in  the  frying  pan  heat  enough  butter  to 
entirely  cover  the  oysters;  dip  the  oysters  first  into  the  eggs,  then 
into  the  crackers,  rolling  it  or  them  over  that  they  may  become 
well  incrusted;  drop  into  the  frying  pan  and  fry  quickly  to  a 
light  brown.  Serve  dry  and  let  the  dish  be  warm.  A  chafing 
dish  is  best. 

CORN  OYSTERS. 

Mrs.  W.  P.  Nixon. 

One  dozen  ears  of  corn ;  two  eggs ;  salt,  pepper  and  a  dredg- 
ing of  flour;  grate  the  raw  corn,  over  which  dredge  a  little  flour; 
season  well ;  add  the  beaten  eggs  and  fry  quickly  in  buttter. 


VALUABLE   RECIPES.  23 


FRICASSEED  OYSTERS. 

Mrs.  W.  P.  Brown, 

For  a  quart  can,  drain  the  oysters  dry  as  possible  ;  put  a  piece 
of  butter  the  size  of  an  egg  into  your  spider,  and  let  it  get  quite 
brown ;  put  in  your  oysters  and  as  soon  as  they  commence  to 
cook,  add  as  much  more  butter,  which  has  been  previously  well 
mixed  with  a  tablespoonful  of  flour ;  let  it  cook  a  moment  and 
add  one  egg,  beaten  with  a  tablespoonful  of  cream;  let  this  cook 
a  moment  and  pour  all  over  toasted  bread. 

MACARONI  WITH  OYSTERS. 

« 

Mrs.  F.  B.  Orr. 

Boil  macaroni  in  salt  water,  after  which  drain  through  a  col- 
ander ;  take  a  deep  earthen  dish  or  tin,  put  in  alternate  layers 
of  macaroni  and  oysters ;  sprinkle  the  layers  of  macaroni  with 
grated  cheese;  bake  until  brown.  Delicious  as  a  side-board 
dish  at  dinner. 

PICKLED  OYSTERS.' 

Mrs.  C.  G.  Smith. 

Wash  them  from  their  liquor  and  put  them  into  a  porcelain- 
lined  kettle,  with  strong  salt  and  water  to  cover  them ;  let  them 
come  to  a  boil,  and  then  skim  them  into  cold  water;  scald  whole 
peppers,  mace  and  cloves  in  a  little  vinegar;  the  quantity  of 
these  must  be  determined  by  the  number  of  oysters ;,  when  the 
oysters  are  cold,  put  them  into  a  stone  jar  with  layers  of  spice 
between  them,  and  make  liquor  enough  to  cover  them,  from  tl^e 
liquor  in  which  they  were  cooked;  spice  your  vinegar  and  cold 
^ater  to  taste. 

LOBSTER  CHOWDER. 

Mrs.  Lamkin. 

Four  or  five  pounds  of  lobster,  chopped  fine ;  take  the  green 
part  and  add  to  it  four  pounded  crackers;  stir  this  into  one 
quart  of  boiling  milk;  then  add  the  lobster,  a  piece  of  but- 
ter one-half  the  size  of  an  egg,  a  little  pepper  and  salt,  and  bring 
to  a  boil. 


24  THE   HOME   COOK   BOOK. 

LOBSTER  CROQUETTES. 

M.  A.  T. 
The  same  mixture  as  given   for  stuffed  lobster,  without  the 
cream;  made  into  pointed  balls,  dipped  in  egg  and  then  rolled' 
cracker  and  fried  in  very  hot  lard ;    served  dry  and  garnished 
with  parsley. 

STUFFED  GRABS  OR  LOBSTER. 

M.A.  T. 
Boil  crabs  and  pick  out  meat;  carefully  preserving  the  shell 
whale;  rub  this  with  salad  oil;  add  to  meat  one-fourth  as  much 
fine  bread  crumbs,  very  little  nutmeg,  cayenne  pepper,,  grated 
rind  and  juice  of  lemon,  butter  and  a  little  sweet  cream,  (if 
lobster,  rub  the  coral  with  the  cream;)  replace  in  shells,  dust 
lightly  with  bread  crumbs  and  butter  and  bro^'n  in  oven.  Gar- 
nish with  parsley  and  lemon. 

CLAM  FRITTERS. 

»  M.  A.  T. 

Twelve  clams,  chopped  or  not;  one  pint  milk;  three  eggs;  add 
liquor  from  clams;  salt  and  pepper,  and  flour  enough  for  thin 
batter.     Fry  in  hot  lard. 

TO  DRESS  CRAB. 

Mrs.  Elia  M,  Walker. 
Two  or  three  shalots  and  a  little  parsley  chopped  very  fine ; 
one  ounce  of  butter;  a  bunch  of  sweet  herbs,  a  teacup  of  broth 
<(or  water);  boil  a  few  minutes,  and  take  out  the  herbs,  add  the 
crumbs  of  a  roll  finely  grated;  one  tablespoon  of  best  sweet  oil; 
one  glass  of  sherry;  the  juice  of  half  a  lemon;  cayenne  pepper 
and  salt  to  taste.  Put  in  the  crab  to  warm,  then  put  all  nicely 
into  the  shell,  grate  over  some  bread  crumbs  and  put  in  the  oven 
a  few  moments  to  brown. 

CLAM  STEW. 

Mrs.  M.  L.  S. 
Lay  the  clams  on  a  gridiron  over  hot  coals,  taking  them  out  of 
the  shells  as  soon  as  open,  saving  the  juice;  add  a  little  hot  wa- 


VALUABLE   RECIPES'.  26 


ter,  pepper,  a  very  little  salt  and  bufter  rolled  in  flour  sufficient 
for  seasoning;  cook  for  five  minutes  and  pour  over  toast. 


:p(0uti^7  ^9^4  ^^tif^^^ 


"  Whoso  seeks  an  audit  here, 
Propitious  pays  his  tribute — game  or  fish, 
Wildfowl  or  venison,  and  his  errand  speed." 

— COWI'ER. 

BOILED  FOWL. 

Take  a  young  fowl  and  fill  the  inside  with  oysters ;  place  in  a 
jar  and  plunge  into  a  kettle  of  water ;  boil  for  one  and  one-half 
hours ;  there  will  be  a  quantity  of  gravy  in  the  jar  from  the  juice 
of  the  fowls  and  the  oysters;  make  this  into  a  white  sauce  with 
the  addition  of  egg,  cream,  or  a  little  flour  and  butter ;  add  oys- 
ters or  serve  up  plain  with  the  fowl.  This  is  very  nice  with  the 
addition  of  a  little  parsley  to  the  sauce. 

ROAST  TURKEY  OR  CHICKEN. 

Having  picked  and  drawn  the  fowls,  wash  them  well  in  two 
or  three  waters;  wipe  them  dry;  dredge  them  with  a  little  flour 
inside  and  out,  and  a  little  pepper  and  salt;  prepare  a  dressing 
of  bread  and  cracker  crumbs,  fill  the  bodies  and  the  crops  of  the 
fowls  and  then  bake  them  for  one  or  two  hours;  baste  them  fre- 
quently while  roasting;  stew  the  giblets  in  a  sauce  pan;  just 
before  serving,  chop  the  giblets  fine;  after  taking  up  the  chicken, 
add  the  water  in  which  the  giblets  were  boiled,  and  the  chopped 
giblets  to  the  gravy  of  the  roast  fowl ;  thicken  with  a  little  flour, 
which  has  been  previously  wet  with  water;  boil  up,  and  serve 
in  a  gravy  dish.  Roast  chickens  and  turkey  should  be  accom- 
panied with  celery  and  jellies. 


26  THE    HOME    COOK    BOOK, 


BAKED  CHICKEN. 

Anonymous. 

Cut  the  fowls  open  and  lay  them  flat  in  a  pan,  breaking  down 
the  breast  and  back  bones;  dredge  with  flour  and  season  well 
with  salt  and  pepper,  with  bits  of  butter ;  put  in  a  very  hot  oven 
until  done,  basting  frequently  with  melted  butter;  or  when  half 
done  take  out  the  chicken  and  finish  by  broiling  it  upon  a  grid- 
iron over  bright  coals;  pour  over  it  melted  butter  and  the  juices 
in  the  pan  in  which  it  was  baked. 

CHICKEN  FRICASSEE. 

Sarah  Page,  Albany,  N.  Y. 

Cut  up  the  chickens  and  put  on  the  fire  in  a  kettle  with  cold 
water  sufficient  to  cover,  add  a  little  salt  or  salt  pork  sliced,  if 
you  like;  boil  until  tender,  and  cut  up  and  put  in  a  part  of  a 
head  of  celery.  When  tender  have  ready  hot  baking-powder 
biscuits  broken  open  and  laid  on  a  platter;  on  this  place  the 
chicken;  thicken  the  gravy  with  flour  moistened  with  water  or 
milk,  and  pour  it  over  the  chicken  and  biscuits.  If  you  prefer, 
use  a  good  sized  piece  of  butter  to  season  instead  of  the  salt 
pork. 

FRIED  CHICKEN. 

Mrs.  Bausher. 

Cut  the  chicken  in  pieces,  lay  in  salt  and  water,  which  change 
several  times;  roll  each  piece  in  flour;  fry  in  very  hot  lard  or 
butter,  season  with  salt  and  pepper;  fry  parsley  with  them  also. 
Make  a  gravy  of  cream  seasoned  with  salt,  pepper  and  a  little 
mac^,  thickened  with  a  little  flour  in  the  pan  in  which  the 
chickens  were  fried,  pouring  off  the  lard. 

DRESSING  FOR  CHICKENS  OR  TURKEY. 

Mrs.  F.  D. 

Chop  bread  i:rumbs  quite  fine,  season  well  with  pepper,  salt 
and  plenty  of  butter;  moisten  with  a  very  little  water,  and  add  a 
few  oysters  with  a  little  of  the  liquor,  if  you  please. 


VALUABLE   RECIPE8.  27 


DRESSING  FOR  TURKEY. 

C.  Kennicott. 

One  pint  of  soaked  bread,  two  tablespoons  of  sage,  two  table- 
spoons of  summer  savory,  two  teaspoons  of  salt,  two  teaspoons 
pepper,  butter  size  of  an  egg. 

CPIICKEN  CHEESE. 

Two  chickens  boiled  tender,  chop,  but  not  too  fine;  salt  and 
pepper;  three  or  four  eggs  boiled  and  sliced;  line  dishes  or 
moulds  with  them ;  pour  in  the  chicken  and  the  liquor  they  were 
boiled  in,  when  cold,  slice. 

JELLIED  CHICKEN. 

M.  A.  T. 

Boil  a  fowl  until  it  will  slip  easily  from  the  bones;  let  the  wa- 
ter be  reduced  to  about  one  pint  in  boiling;  pick  the  meat  from 
the  bones  in  good  sized  pieces,  taking  out  all  gristle,  fat  and 
bones;  place  in  a  wet  mould;  skim  the  fat  from  the  liquor;  a 
little  butter;  pepper  and  salt  to  the  taste  and  one-half  ounce  of 
gelatine.  When  this  dissolves,  pour  it  hot  over  the  chicken. 
The  liquor  must  be  seasoned  pretty  high,  for  the  chicken 
absorbs. 

CHICKEN  PIE. 

Mrs.  H. 

Stew  chickens  until  tender;  line  the  sides  of  a  deep  pie  dish, 
with  nice  pastry;  put  in  the  chicken,  and  the  water  in  which  it 
has  boiled,  (which  should  be  but  half  a  pint);  season  with  a 
large  piece  of  butter,  salt  and  pepper,  and  then  cover  loosely 
with  a  crust.  While  this  is  baking,  have  ready  a  quart  can  of 
fine  oysters;  put  on  the  fire  a  pint  of  rich  milk,  (or  the  liquor  of 
the  oysters  will  do);  let  it  come  to  a  boil;  thicken  with  a  little 
flour,  and  season  with  butter,  pepper  and  salt;  pour  this  over  the 
oysters  boiling  hot,  and  about  fifteen  minutes  before  the  pie  is 
done,  lift  the  crust  and  pour  the  oysters  and  all,  into  the  pie; 
then  return  to  the  oven  to  finish. 


28  THE   HOME   COOK    BOOK. 


CHICKEN  LOAF. 

Mrs.  W.  H.  Low. 
Take  two  chickens,  boil  them  in  as  httle  water  as  possible, 
until  the  meat  will  drop  from  the  bones;  cut  it  with  a  knife  and 
fork ;  then  put  it  back  in  the  kettle ;  put  in  plenty  of  butter,  pep- 
per and  salt;  heat  it  thoroughly;  boil  an  egg  hard  and  slice  it 
and  place  in  the  bottom  of  a  dish ;  pour  it  in  hot,  place  a  weight 
upon  it,  and  put  it  away  to  cool;  it  will  come  out  in  a  form. 

CHICKEN  CROQUETTES. 

Mrs.  P.  B.  Ayer. 
Two  well  cooked  chickens  chopped  fine;  one  pound  rice  boil- 
ed not  more  than  twenty  minutes;  an  onion,  if  preferred;  one- 
half  pound  old  cheese  grated;  parsley  chopped  fine ;  very  little 
cloves,  mace  and  thyme;  cayenne  and  black  pepper  to  season. 
Mix  this  thoroughly  with  the  yolks  often  eggs,  well  beaten;  one 
pint  of  sifted  crackers ;  beat  six  eggs,  separately ;  form  the  first 
compound  in  a  pointed  wine  glass;  dip  first  in  the  egg  and  then 
in  the  sifted  cracker  and  brown  in  hot  lard.     Heat  before  eating. 

CHICKEN  CROQUETTES. 

Mrs.  J.  Young  Scammon. 
The  proportions  that  we  give  below  are  for  half  a  good  sized 
chicken.  After  boiling,  chop  the  meat  fine,  fry  it  with  one  ounce 
of  butter;  then  add  one-half  teaspoon  of  flour;  stir  for  half  a 
minute,  adding  the  chopped  meat  and  a  little  more  than  a  gill  of 
meat  broJ;h;  salt,  pepper  and  a  pinch  of  nutmeg;  stir  for  five 
minutes,  then  take  it  from  the  fire  and  mix  the  yolks  of  two 
eggs  with  it;  put  on  the  fire  again  for  one  minute,  stirring  the 
while.  Lastly,  you  may  or  may  not  add  four  mushrooms  chop- 
ped, or  two  truffles,  or  both,  according  to  taste.  Turn  the  mix- 
ture into  a  dish  and  set  it  away  to  cool,  \yhen  perfectly  cold, 
mix  it  well,  as  the  upper  part  is  drier  than  the  rest;  put  it  in 
parts  on  the  pasteboard  a  tablespoon  for  each  part.  Have  bread 
crumbs  on  the  paste-board,  then  make  them  into  any  form  re- 
quired. Dip  each  crocjuette  in  beaten  egg ;  roll  in  bread  crumbs 
again  and  fry  in  hot  fat.  Garnish  each  croquette  with  a  sprig  of 
parsley. 


VALUABLE   RECIPE8.  29 


CROQUETTES. 

Mrs.  I.  N.  Isham. 

Take  cold  fowl  or  fresh  meat  of  any  kind,  with  slices  of  ham, 
fat  and  lean;  chop  all  together  very  fine;  add  half  as  much 
grated  bread,  and  season  with  salt,  pepper  and  nutmeg;  one 
tablespoon  of  catsup,  one  teaspoon  of  made  mustard  and  one 
lump  of  butter;  mix  well  together,  make  up  in  little  rolls  or 
balls,  dip  in  beaten  yolks  of  eggs,  cover  with  grated  bread 
crumbs,  and  fry  brown  in  lard. 

DUCKS. 

Miss  S.  P.,  Albany,  N.  Y. 

When  roasted;  use  dressing  as  for  turkey,  with  the  addition  of 
a  few  slices  of  onion.  Many  cooks  lay  over  the  game  slices  of 
onions,  which  takes  away  the  fishy  flavor,  removing  the  onion 
before  serving.  Make  a  sauce  with  the  drippings  in  the  pan,  in 
which  the  game  is  roasted,  into  which  are  put  the  chopped  gib- 
lets, which  are  previously  well  cooked;  thicken  the  gravy  with 
browned  flour,  moistened  with  water.     Serve  with  currant  jelly. 

ROAST  GOOSE. 

Stuff  and  roast  in  the  same  manner  as  ducks.  Many  cooks 
cover  poultry  with  a  paste  of  flour  and  water  while  baking, 
removing  it  before  it  is  served. 

TO  ROAST  WILD  FOWL. 

M.  A.  T. 

Put  an  onion,  salt  and  hot  water  into  the  pan,  and  baste  for 
ten  or  fifteen  minutes;  change  the  pan;  put  in  a  slice  of  salt  pork 
and  baste  with  butter  and  pork  drippings  vdry  often;  just  before 
serving  dredge  lightly  with  flour  and  baste.  Ducks  take  from 
twenty-five  to  thirty-five  minutes  to  roast,  and  woodcock  and 
snips  fifteen  to  twenty-five.  Do  not  draw  nor  take  of  the  heads 
of  either.  Garnish  with  fried  or  toasted  bread,  lemon,  parsley 
and  currant  jelly. 


30  THE   HOME    COOK    BOOK. 

PRAIRIE  CHICKENS,  PARTRIDGES  AND  QUAILS. 

Miss  Sarah  Page,  Albany,  N.  Y. 

Clean  nicely,  using  a  little  soda  in  the  water  in  which  they 
are  washed;  rinse  them  and  dry,  and  then  fill  them  with  dress- 
ing, sewing  them  up  nicely,  and  binding  down  the  legs  and 
wings  with  cords.  Put  them  in  a  steamer  over  hot  water,  and 
let  them  cook  until  just  done.  Then  place  them  in  a  pan  with 
a  little  butter;  set  them  in  the  oven  and  baste  them  frequently 
with  melted  butter  until  of  a  nice  brown.  They  ought  to  brown 
nicely  in  about  fifteen  minutes.  Serve  them  on  a  platter,  with 
sprigs  of  parsley  alternating  with  currant  jelly. 

QUAIL  ON  TOAST. 

After  the  birds  are  nicely  cleaned,  cut  them  open  down  the 
back;  salt  and  pepper  them,  and  dredge  with  flour.  Break 
•down  the  brest  and  back-bones,  so  they  will  lie  flat,  and  place 
them  in  a  pan  with  a  very  little  water  and  butter  in  a  hot  oven, 
covering  them  up  tightly  until  nearly  done.  Then  place  them 
in  a  spider  in  hot  butter,  and  fry  a  moment  a  nice  brown. 
Have  ready  slices  of  baker's  bread  toasted,  and  slightly  buttered 
•upon  a  platter.  The  toast  should  be  broken  down  with  a  carving 
knife,  so  that  it  will  be  tender.  On  this  place  the  quails;  make 
a  sauce  of  the  gravy,  in  the  pan  thicken  lightly  with  browned 
iflour,  and  pour  over  each  quail  and  the  toast. 

A  SUGGESTION. 

M.  A.  T. 

Singe  all  poultry  with  alcohol  and  dip  quails  into  clarified 
butter  for  boiling. 

PRESSED  CHICKEN. 

•    Mrs.  C.  H.  Wheeler. 

Cut  up  the  fowls  and  place  in  a  kettle  with  a  tight  cover,  so 
as  to  retain  the  steam ;  put  about  two  teacups  of  water  and  plenty 
of  salt  and  pepper  over  the  chicken,  then  let  it  cook  until  the 
meat  cleaves  easily  from  the  bones,  cut  or  chop  all  the  meat 
(freed  from  skin,  bones  and  grizzle)  about  as  for  chicken  salad; 


VALUABLE   RECIPES.  31 


season  well,  put  it  into  a  dish  and  pour  the  remnant  of  the  juice 
in  which  it  was  cooked  over  it.  This  will  jelly  when  cold,  and 
can  then  be  sliced  or  set  on  the  table  in  shape.  Nice  for  tea  or 
lunch.  The  nack  of  making  this  simple  dish  is  in  not  having  too 
much  water;  it  will  not  jelly  if  too  weak  or  if  the  water  is  allowed 
to  boil  away  entirely  while  cooking. 

PIGEON  PIE. 

Mrs.  L. 

Make  a  fine  puff  paste;  lay  a  border  of  it  around  a  large  dish, 
and  cover  the  bottom  with  a  veal  cutlet,  or  a  very  tender  steak 
free  from  fat  and  bone;  season  with  salt,  cayenne  pepper  and 
mace.  Prepare  as  many  pigeons  as  can  be  put  in  one  layer  in 
the  dish;  put  into  each  pigeon  a  small  lump  of  butter,  and  sea- 
son with  pepper  and  salt;  lay  them  in  the  dish  breast  downwards, 
and  cut  in  slices  a  half  dozen  of  hard  boiled  eggs,  and  lay  in  with 
the  birds;  put  in  more  butter,  some  veal  broth,  and  cover  the 
whole  with  crust.      Bake  slowly  for  an  hour  and  a  half. 


JA^ATS. 


"Cook,  see  all  your  sawces 

Be  sharp  and  poynant  in  the  palate,  that  they  may 

Commend  you ;  look  to  your  roast  and  baked  meats  handsomely, 

And  what  new  kickshaws  and  delicate  made  things. 

—  BEAUMONT   AND    FLETCHER. 

GENERAL  RULES  FOR  COOKING  MEATS. 

All  salt  meat  should  be  put  on  in  cold  water,  that  the  salt  may 
be  extracted  while  cooking.  Fresh  meat  which  is  boiled  to  be 
served  with  sauces  at  the  table,  should  be  put  to  cook  in  boiling 
water,  when  the  outer  fibres  contract,  the  inner  juices  are  pre- 
served. 


32  THE  HOME    COOK   BOOK. 

For  making  soup,  put  the  meat  over  in  cold  water,  to  extract 
the  juices  for  the  broth. 

In  boiHng  meats,  if  more  water  is  needed,  add  that  which  is 
hot,  and  be  careful  to  keep  the  water  on  the  meat  constantly 
boiling. 

Remove  the  scum  when  it  first  begins  to  boil.  The.  more 
gently  meat  boils,  the  more  tender  it  will  become.  Allow  twenty 
minutes  for  boiling  each  pound  of  fresh  meat. 

Roast  meats  require  a  brisk  fire.  Baste  often.  Twenty  min- 
utes is  required  for  roasting  each  pound  of  fresh .  meat.  The 
variation  in  roasted  meats  consists  simply  in  the  method  of  pre- 
paring them  to  cook,  before  putting  in  the  oven.  Some  are  to 
be  larded;  some  stuffed  with  bread  dressing,  and  others  plain, 
only  seasoning  with  pepper  and  salt. 

HINTS  FOR  COOKING  MEATS. 

E.  E.  Masey. 

A  tough  piece  of  meat  can  be  made  tender  by  cooking  for 
several  hours,  in  water  at  a  simmering  heat.  The  fibre  of  meats 
is  toughened  by  being  subjected  to  a  high  temperature.  It  is 
upon  this  theory  that  Warren's  Patent  Cooker  is  constructed. 
The  same  results  can  be  obtained  by  carefully  watching  the  pro- 
cess of  cooking,  to  prevent  rapid  boiling. 

ROAST  BEEF. 

Prepare  for  the  oven  by  dredging  lightly  with  flour,  and  sea- 
soning with  salt  and  pepper;  place  in  the  oven,  and  baste 
frequently  while  roasting.  Allow  a  quarter  of  an  hour  for  a 
pound  of  meat,  if  you  like  it  rare ;  longer  if  you  prefer  it  well 
done.  Serve  with  a  sauce,  made  from  the  drippings  in  the  pan, 
to  which  has  been  added  a  tablespoon  of  Harvey  or  Worcester- 
shire sauce,  and  a  tablespoon  of  tomato  catsup.  Thicken  with 
with  browned  flour,  and  serve  in  a  gravy  boat. 

BEEFSTEAK  AND  MUSHROOMS. 

Mrs  Perry  H.  Smith. 

Put  in  a  sauce  pan  one  ounce  of  butter,  a  small  onion  chopped 
fine,  a  little  ground  sage,  and  a  little  thyme,  and  put  it  over  the 


VALUABLE   RECIPES.  33 


fire ;  when  hot,  shake  in  two  tablespoons  of  flour,  and  when  it 
becomes  brown,  put  in  one  gill  of  water,  and  let  it  boil  for  half 
an  hour.  Then  add  three  tablespoons  of  beef  stock,  a  little  salt, 
a  little  nutmeg  and  one  wine  glass  of  sherry  wine.  But  in  one 
can  of  mushrooms,  and  let  it  boil  for  ten  minutes.  Pour  this 
over  a  nicely  broiled  beefsteak. 

BROILED  BEEFSTEAK. 

Lay  a  thick  tender  steak  upon  a  gridiron  over  hot  coals,  hav- 
ing greased  the  bars  with  butter  before  the  steak  has  been  put 
upon  it;  (a  steel  gridiron  with  slender  bars  is  to  be  preferred,  the 
broad  flat  iron  bars  of  gridirons  commonly  used,  fry  and  scorch 
the  meat,  imparting  a  disagreeable  flavor.)  When  done  on  one 
side,  have  ready  your  platter  warmed,  with  a  little  butter  on  it; 
lay  the  steak  upon  the  platter  with  the  cooked  side  down,  that 
the  juices  which  have  gathered  may  run  on  the  platter,  but  do 
not  press  the  meat;  then  lay  your  beefsteak  again  upon  the  grid- 
iron quickly  and  cook  the  other  side.  When  done  to  your  liking, 
put  again  on  the  platter,  spread  lightly  with  butter,  place  where 
it  will  keep  warm  for  a  few  moments,  but  not  to  let  the  butter 
become  oily,  (over  boiling  steam  is  best;)  and  then  serve  on  hot 
plates.  Beefsteak  should  never  be  seasoned  with  salt  and  pepper 
while  cooking.  If  your  meat  is  tough,  pound  well  with  a  steak 
mallet  on  both  sides. 

A  LA  MODE  BEEF. 

Miss  Sarah  Page. 
Take  a  piece  of  beef  four  or  five  inches  thick,  and  with  a  small 
knife  make  small  holes  entirely  through  it  at  small  distances 
apart.  Then  take  strips  of  fat  salt  pork,  roll  them  in  pepper  and 
cloves.  Lay  on  a  pan,  cover  closely,  and  put  over  in  a  steamer, 
and  steam  for  three  hours.  When  done,  thicken  the  gravy  in 
the  pan  with  a  little  flour.  This  is  excellent  when  eaten  as  cold 
meat. 

BEEF  WITH  TOMATOES. 

Mrs.  P.  B.  Ayer. 

Eight  pounds  fresh  plate  beef,   second  cut;  boil  tender  two 
quarts  tomatoes,    three  cloves,  plenty  butter,  pepper  and  salt; 


34  THE   HOME    COOK   BOOK. 

when  cooked  nice  and  thick,  strain  through  a  colander  and  pour 
over  your  beef  and  serve  hot  or  cold. 

MOCK  DUCK. 

Mrs.  C.  C.  Stratton,  Evanston. 

Take  the  round  of  beef  steak,  salt  and  pepper  either  side;  pre- 
pare bread  or  crackers  with  oysters  or  without,  as  for  stuffing  a 
turkey;  lay  your  stuffing  on  the  meat;  sew  up,  and  roast  about 
an  hour;  and  if  you  do  not  see  the  wings  and  legs,  you  will  think 
you  have  roast  duck. 

BEEF  OMELET. 

Mrs.  S.  B.  Adams. 

Four  pounds  of  round  beef,  uncooked,  chopped  fine ;  six  eggs 
beaten  together;  five  or  six  soda  crackers  rolled  fine,  little 
butter  and  suet,  pepper,  salt  and  sage,  if  you  choose;  make  two 
loaves,  roll  in  cracker;  bake  about  an  hour;  slice  when  cold. 

SPICED  BEEF. 

Mrs.  E.  R.  Harmon. 

Four  pounds  of  round  of  beef  chopped  fine ;  take  from  it  all 
fat;  add  to  it  three  dozen  small  crackers  rolled  fine,  four  eggs, 
one  cup  of  milk,  one  tablespoon  ground  mace,  two  tablespoons 
of  black  pepper,  one  tablespoon  melted  butter ;  mix  well  and  put 
in  any  tin  pan  that  it  will  just  fill,  packing  it  well ;  baste  with 
butter  and  water,  and  bake  two  hours  in  a  slow  oven. 

MEAT  FROM  SOUP  BONES. 

Mrs.  DeForest,  Freeport. 

Before  thickening  the  soup  or  putting  in  the  vegetables,  take 
out  a  large  bowl  of  the  liquor ;  take  the  meat  from  the  bones, 
chop  it  fine,  season  with  catsup  and  spices ;  pour  over  the  liquor, 
which  should  be  thick  enough  to  jelly  when  cold ;  put  into  molds 
and  serve  cold  in  slices. 


VALUABLE   RECIPES.  35 


BEEF  CROQUETTES. 

Mrs.  J.  B.  R. 

Chop  fine  some  cold  beef;  beat  two  eggs  and  mix  with  the 
meat  and  add  a  little  milk,  melted  butter,  and  salt  and  pepper. 
Make  into  rolls  and  fry. 

TO  BOIL  CORN  BEEF. 

Mrs.  A.  \V.  D. 

Put  the  meat  in  cold  water;  boil  from  five  to  six  hours,  then 
take  out  the  bones;  wrap  it  tightly  in  a  towel:  put  on  ice,  with  a 
weight  to  press  it. 

PRESERVED  BEEF. 

Mrs.  Carter. 

For  preserving  one  hundred  pounds  beef:  Six  pounds  salt, 
two  ounces  salt-petre,  two  tablespoonfuls  soda,  two  pounds  sugar, 
four  gallons  water;  mix  well  together;  sprinkle  the  bottom  of  the 
barrel  with  salt;  put  in  the  beef  with  a  very  little  salt  between 
each  layer ;  pour  over  the  brine  and  put  on  a  weight  to  keep  all 
well  covered. 

TO  CORN  BEEF. 

Mrs.  A.  M.  Gibbs. 

To  each  gallon  of  cold  water,  put  one  quart  of  rock  salt,  one 
ounce  of  saltpetre  and  four  ounces  of  brown  sugar,  ( it  need  not 
be  boiled;)  as  long  as  any  salt  remains  undissolved,  the  meat  will 
be  sweet.  If  any  scum  should  rise,  scald  and  skim  well;  add. 
more  salt,  saltpetre  and  sugar;  as  you  put  each  piece  of  meat  into 
the  brine,  rub  over  with  salt.  If  the  weather  is  hot,  gash  the 
meat  to  the  bone,  and  put  in  salt.  Put  a  flat  stone  or  some  weight 
on  the  meat  to  keep  it  under  the  brine. 

Or  this :  To  every  four  gallons  of  water  allow  two  pounds  of 
brown  sugar,  and  six  pounds  of  salt,  boil  about  twenty  minutes, 
taking  off  the  scum ;  the  next  day  turn  it  on  the  meat  packed  in 
the  pickling  tub ;  pour  off  this  brine ;  boil  and  strain  every  two 
months,  adding  three  ounces  of  brown  sugar  and  half  a  pound 
of  common  salt.     It  will  keep  good  a  year.     Sprinkle  the  meat 


36  THE   HOME    COOK   BOOK. 


with  salt  the  next  day,  wipe  dry  before  turning  the  pickle  over  it. 
Let  it  entirely  cover  the  meat;  add  four  ounces  saltpetre.  Can- 
vas lids  are  excellent  for  covering  as  they  admit  the  air  and  ex- 
clude flies.  Mutton  and  beef  may  be  kept  sweet  several  weeks 
by  simply  rubbing  well  with  dry  salt  and  closely  covering.  Turn 
the  pieces  whenever  the  vessel  is  uncovered. 

BOILED  TONGUE  AND  TOMATO  SAUCE. 

Mrs.  A.  L.  Chatlain. 

Boil  a  pickled  tongue  till  well  done,  then  peel.  For  the 
•sauce,  one  can  of  tomatoes,  boil  half  down,  then  strain,  rub  to- 
gether, one  tablespoon  of  butter,  one  teaspoon  of  flour  and  a 
little  salt,  put  these  into  the  tomatoe,  and  let  it  come  to  a  boil; 
then  pour  over  the  tongue  and  serve. 

BOILED  LEG  OF  MUTTON. 

Mrs.  J.  Brown. 

Boil  well  in  clear  water  until  tender,  seasoning  the  water  with 
•salt;  serve  with  egg  sauce,  and  garnish  with  parsley,  sliced 
lemons,  or  some  sour  jelly. 

MUTTON  A  LA  VENISON. 

Mrs.  J.  B.  L. 

Take  a  leg  of  mutton  and  lard  it  well  with  strips  of  salt  pork 
inserted  in  deep  slits  in  the  meat,  which  has  been  previously 
rolled  in  pepper  and  cloves ;  bake  two  hours  or  according  to  the 
size  of  the  roast,  basting  frequently  while  in  the  oven;  about 
an  hour  before  serving,  spread  over  it  currant  jelly,  return  to  the 
oven  and  let  it  brown. 

MUTTON  CHOPS. 

Cut  them  nicely,  clearing  away  all  ragged  ends  and  edges; 
fry  for  a  few  moments  covered  closely,  and  then  dip  each  piece 
in  cracker  crumbs  and  beaten  egg,  or  you  may  prepare  them  as 
for  frying ;  then,  lay  them  in  a  dripping  pan,  and  put  into  the 
oven  to  bake ;  baste  frequently  with  a  little  melted  butter  and 
>vater. 


VALUABLE    RECIPES.  37 

ROAST  VEAL. 

Mrs.  D.  S.  F. 

Prepare  a  leg  of  veal  for  the  oven,  by  washing,  drying,  and 
larding  it  with  strips  of  fat  bacon  or  ham,  and  dredging  it  well 
with  flour,  and  seasoning  with  salt  and  pepper ;  baste  frequently 
and  serve  with  the  gravy  thickened.  A  roast  fillet  of  veal  should 
be  prepared  by  stuffing  it  with  bread  crumbs,  seasoned  with 
chopped  ham,  summer  savory,  pepper  and  salt.  Dredge  lightly 
with  flour  and  bake. 

NECK  PIECE  OR  SHOULDER  OF  VEAL. 

Mrs.  C.  C.  Stratton,  Evanston. 

Put  a  piece  of  butter  the  size  of  an  egg  into  a  kettle ;  put  it  on 
the  stove ;  when  it  begins  to  fry,  put  in  the  veal,  season  it  and 
let  it  fry  until  brown ;  then  add  water  sufficient  to  cook  it.  When 
done  take  cream  and  flour  well  stirred,  and  thicken  as  for  fricas- 
seed chicken,  and  you  have  a  nice  dinner,  very  like  chicken  and 
much  cheaper.  Two  pounds  of  veal  will  make  a  dinner  for  six 
or  eight,  providing  it  is  not  all  bone. 

VEAL  PIE. 

Mrs.  Houghteling. 

Three  pounds  of  lean  veal ;  two  slices  of  salt  pork,  chopped 
fine ;  one  coffee  cup  of  bread  crumbs,  two  eggs,  salt,  pepper  and 
herbs  to  taste ;  mix  thoroughly  and  bake ;  use  cold  as  a  relish. 

PATTIE  OF  VEAL. 

Mrs.  L.  J.  Tilton. 
Three  and  one-half  pounds  of  the  leg  of  veal,  fat  and  lean, 
chopped  fine ;  six  or  eight  small  crackers  rolled  fine ;  two  eggs, 
piece  of  butter  the  size  of  an  egg,  one  tablespoon  of  salt,  one  of 
pepper  and  one  of  nutmeg ;  a  slice  of  salt  pork  chopped  fine. 
Work  all  together  in  the  form  of  a  loaf;  put  bits  of  butter  and 
grate  bread  crumbs  over  the  top.  Bake  two  hours ;  to  be  cut 
in  slices  when  cold. 


Use  J.  S.  Kirk  &  Cb'«  Standard  Soaps. 


38  THE    HOME    COOK    BOOK. 

VEAL  PATTIE. 

M.  A.  P. 

Four  pounds  of  veal  and  one  and  one-half  pounds  of  salt  pork 
chopped  together,  raw  and  very  fine,  with  four  rolled  crackers ; 
two  well  beaten  eggs,  one  lemon  and  one  small  onion ;  salt,  pep- 
per and  sweet  herbs  to  taste ;  mix  well  and  bake  in  a  pan  as  you 
would  a  loaf  of  bread ;  requires  three  hours. 

VEAL  CUTLETS,  A  LA  FRIED  OYSTERS. 

Mrs.  A.  M.  Gibbs. 

Cut  the  veal  in  small  pieces  three  or  four  inches  square ;  dry 
with  a  towel;  season  to  taste;  have  ready  a  beaten  egg  and 
crackers  rolled  fine,  each  on  separate  dishes ;  dip  each  piece  of 
the  cutlet  in  the  egg,  then  in  the  rolled  cracker ;  have  enough 
lard  or  butter  hot  in  your  spider  so  that  it  will  nearly  cover  the 
cutlets  when  you  put  them  in.  A  rich  gravy  can  be  made  after 
the  meat  is  done,  by  adding  a  little  boiling  water. 

VEAL  LOAF. 

Mrs.  Lamkin. 

Three  and  one-half  pounds  of  lean  and  fat  raw  veal,  chopped 
fine ;  one  slice  of  salt  pork,  six  small  crackers  rolled  fine,  butter 
the  size  of  an  egg,  two  eggs,  one  tablespoon  of  salt,  one  table- 
spoon of  pepper,  one  of  sage,  three  of  extract  of  celery;  mix 
thoroughly.  Pack  tightly  in  a  deep  square  tin ;  cover  with  bits 
of  butter  and  sprinkle  fine  cracker  crumbs  over  the  top;  cover 
with  another  tin.     Bake  two  hours,  uncover  and  brown  the  top. 

VEAL  LOAF. 

Mrs.  Chas.  Duffield. 

Six  Boston  crackers,  three  eggs,  one  tablespoonful  of  salt,  pep- 
per and  sage,  or  summer  savory;  three  pounds  of  veal.  The  veal 
must  be  raw  and  chopped  fine;  mix  all  well  together  and  pack 


Use  J.  S,  Kirk  A  Co^s  Standard  Soaps — "  Savon  Imperial,'* 


VALUABLE   RECIPES.  39 

it  hard  in  a  deep  tin  pan ;  bake  slowly  for  one  hour ;  a  table- 
spoonful  of  butter  improves  it.  This  is  a  nice  relish  for  tea,  and 
should  be  sliced  thin,  when  cold. 

VEAL  LOAF. 

Mrs.  G.  W.  Brayton  and  others. 

Three  pounds  raw  veal ;  one-half  pound  raw  salt  pork  chopped 
fine;  three  Boston  crackers  rolled  fine,  or  bread  crumbs;  three 
eggs,  one  teaspoon  black  pepper,  little  sage,  little  mace  or  nut- 
meg, one  tablespoon  of  salt.  Make  in  a  loaf  and  baste  while 
baking  with  butter  size  of  an  egg  with  water,  and  put  on  out- 
side of  loaf  a  small  quantity  of  rolled  crackers.  Bake  about 
three  hours.     Is  very  nice  cold,  cut  in  thin  slices. 

SPICED  VEAL. 

Mrs.  C.  E.  Brown,  Evanston. 
Take  four  pounds  veal,  chop  it  fine  and  season  highly  with  salt, 
pepper,  cloves  and  cinnamon;  add  four  small  crackers  rolled 
out,  one  egg,  and  a  lump  of  butter  nearly  the  size  of  an  egg;, 
mix  throughly  together  and  press  it  in  a  baking  tin,  and  bake 
about  two  and  a  half  hours.  When  thoroughly  cold,  slice  for 
tea.  Some  prefer  it  in  rolls,  convenient  for  slicing,  and  baked 
from  one  half  to  three  quarters  of  an  hour. 

JELLIED  VEAL. 

M.  A.  T. 
Boil  the  veal  tender,  pick  it  up  fine,  put  in  a  mould,  add  the 
water  it  was  boiled  in,  and  set  it  in  a  cold  place;  season  with  salt 
and  pepper  to  taste;  a  layer  of  hard  boiled  eggs  improves  it. 

FRICANDEAU. 

Mrs.  J.  M.  Brown,  and  Mrs.  M.  L. 
Three  and  one  half  pounds  of  cold  roast  veal  chopped  fine, 
one  table  spoon  of  salt  and  one  of  pepper,  one  half  a  nutmeg, 
four  or  five  rolled  crackers,  three  eggs.     If  the  veal  is  lean,  add 


*'  White  Huasian"'  aT^d"^fottled  Oerman" — Beat  Brands  Known. 


40  THE    HOME    COOK    BOOK. 


a  piece  of  butter  half  as  large  as  an  egg  and  tablespoon  of  cream. 
Form  all  this  in  a  large  roll,  and  spot  the  roll  over  with  bits  of 
butter ;  then  strew  over  it  the  pounded  crackers,  ( a  little  of  the 
cracker  should  be  mixed  with  the  meat;)  put  it  in  the  oven,  and 
from  time  to  time,  add  a  little  water.  Cook  slowly  two  hours. 
When  cold  slice  thin,  and  it  makes  an  excellent  relish. 

.^  CROQUETTES. 

Mrs.  Dr.  I.  N.  Isham. 

Take  cold  fowl  or  fresh  meat  of  any  kind,  with  slices  of  ham, 
fat  and  lean;  chop  together  very  fine,  add  half  as  much  grated 
bread,  salt  and  pepper,  nutmeg,  one  tablespoon  catsup,  one  tea- 
spoon made  mustard,  lump  of  butter;  knead  well  together;  make 
up  in  little  rolls  or  balls,  dip  in  beaten  yolks  of  eggs;  cover  with 
grated  bread  and  fry  brown  in  lard;  no  butter  is  used,  except 
for  chickens. 

CROQUETTES  OF  CHICKEN,  VEAL  OR  SWEET 
BREAD. 

"S[^  Mrs.  Gen.  N.  J.  T.  Dana. 

Put  in  a  stew  pan  a  piece  of  butter  size  of  an  egg,  one  spoon- 
ful of  flour,  a  little  pepper,  salt  and  nutmeg;  let  it  melt  and  mix 
well;  chop  the  meat,  but  not  too  fine;  put  in  the  mixture  and 
stir  till  well  mixed;  when  cold,  add  the  yolks  of  two  eggs  to  bind 
it;  roll  into  oblong  shape,  dip  it  into  egg  beaten  with  a  little  pep- 
per and  salt ;  roll  in  crumbs  of  bread  or  powdered  crackers  and 
fry  in  boiling  lard. 

SWEET  BREADS. 

Scald  in  salt  and  water,  take  out  the  stringy  parts ;  then  put  in 
cold  water  a  few  minutes ;  dry  in  a  towel ;  dip  in  egg  and  bread 
crumbs  and  fry  brown  in  butter;  when  done  place  in  a  hot  dish; 
pour  into  the  pan  a  cup  of  sweet  cream,  a  little  pepper  and  salt, 
and  a  little  parsley  chopped  fine ;  add  flour,  and  when  boiling, 
pour  over  the  sweet  breads ;  add  mushrooms,  if  desired. 

Use  J.  S.  Kirk  &  Co^s  Standard  Soaps— '^  Savon  Imperial,^'' 


VALUABLE   RECIPES.  41 


SWEET  BREADS,  BROILED. 

Mrs.  Bates. 

Parboil,  rub  them  well  with  butter  and  broil  on  a  clean  grid- 
iron ;  turn  them  often  and  now  and  then  roll  them  over  in  a 
plate  containing  hot  melted  butter,  to  prevent  them  from  getting 
hard  and  dry. 

CALF'S  LIVER— FRIED. 

Cut  in  thin  slices;  wash  and  drain  them,  roll  them  in  corn 
meal  or  cracker  crumbs,  and  fry  "in  fresh  or  salt  pork  gravy  or 
butter. 

CALF'S  LIVER— STEWED. 

Boil  till  partly  done ;  take  out  of  the  sauce  pan ;  chop  in  smar 
pieces ;  put  back  in  the  sauce  pan  ;  skim  well ;  stew  until  tender ; 
season  with  butter,  pepper  and  salt;  thicken  with  a  little  flour, 
and  serve  over  slices  of  toasted  bread. 

TO  ROAST  VENISON. 

Mrs.  Porter. 
Wash  a  saddle  of  venison  thoroughly  in  several  waters,  then 
rub  it  over  with  vinegar,  red  pepper  and  a  little  salt ;  lard  with 
strips  of  salt  pork  rolled  in  seasoned  bread  crumbs ;  season  if  you 
like,  with  sweet  marjoram  and  sweet  basil,  one  teaspoonful  each, 
also  pepper;  then  rub  the  whole  over  with  currant  jelly,  and 
pour  over  it  one  bottle  of  claret  wine.  Let  it  stand  over  night, 
and  next  morning  cover  the  venison  with  a  paste  made  of  flour 
and  water  half  an  inch  thick ;  then  cover  with  soft  paper,  and 
secure  well  with  strings;  place  it  in  the  dripping  pan  with  some 
claret,  butter  and  water,  and  baste  very  often ;  half  an  hour  be- 
fore you  take  it  up,  remove  paste  and  paper,  baste  it  with  butter 
and  dredge  with  flour  to  make  it  brown. 

For  Sauce.— Take  a  pound  and  a  h»ilf  of  scraps  of  venison,  with 
three  pints  of  water,  a  few  cloves,  a  few  blades  of  mace,  one- 
half  a  nutmeg,  and  salt  and  cayenne  pepper  to  taste ;  boil  it  down 


"  White  Russian"  and  ^* Mottled  Oerman" — Beat  Brands  Known. 


42  .    THE   HOME    COOK   BOOK. 

to  a  pint,  skim  off  the  fat  and  strain ;  add  half  a  pint  of  currant 
jelly,  one  pint  of  claret  and  one-quarter  pound  of  butter,  divided 
into  bits  and  rolled  in  flour. 

ROAST  PIG. 

See  that  the  pig  has  been  well  scalded;  put  in  the  body  a 
stuffing  of  dry  bread  crumbs,  seasoned  with  sage,  salt  and  pep- 
per, and  sew  it  up;  skewer  the  legs  back  or  the  under  part  will 
not  crisp;  put  in  a  hot  oven  after  dredging  well  with  flour,  and 
baste  it  frequently  while  roasting  with  melted  butter,  or  rub  the 
pig  with  a  cloth  wet  with  melted  butter.  When  done,  serve 
whole  on  a  platter,  and  garnish  with  parsley  and  celery  tops 
alternately.  Take  off  some  of  the  fat  from  the  gravy,  set  the  rest 
on  the  top  of  the  stove,  thicken  with  a  little  flour,  add  a  half  a 
glass  of  sherry  wine,  and  the  juice  of  half  a  lemon  and  serve  in 
a  gravy  boat. 

.    HEAD  CHEESE. 

Mrs.  C.  Bradley. 

To  one  head  add  one  heart,  one-half  liver  and  one  tongue; 
first  clean  the  head  very  nicely,  then  put  it  in  a  brine  for  twenty- 
four  hours;  then  boil  it  until  it  is  very  soft,  pick  out  the  bones 
and  chop  very  fine;  then  add  salt,  pepper,  four  small  onions  and 
a  little  sage,  if  you  wish;  mix  it  very  thoroughly  and  put  it  in  a 
colander  and  set  it  over  a  kettle  of  hot  water  over  night;  in  the 
morning  put  in  the  press  and  press  it  as  cheese. 

SOUSE. 

When  the  pigs'  feet  and  ears  are  well  cleaned  and  scraped,  put 
in  cold  water,  and  over  the  fire  to  boil;  when  tender,  put  them 
in  a  jar;  prepare  a  pickle  of  half  a  gallon  of  cider  vinegar,  whole 
black  pepper,  mace  and  cloves;  boil  up  with  the  vinegar,  and 
*^hen  pour  over  the  pigs'  feet.  Let  them  stand  for  two  or  three 
days,  when  they  will  be  ready  for  use. 


Use  J.  S.  Kirk  &  Wa  Standard  Soaps — "  Savon  Imperial,'^ 


VALUABLE    RECIPES.  43 


SAUSAGES. 

Mrs.  C.  Bradley  and  others. 

Six  pounds  of  lean  fresh  pork,  three  pounds  of  fat  pork,  twelve 
teaspoons  of  sage,  and  six  teaspoons  of  pepper,  six  teaspoons  of 
salt,  ( and  two  of  cloves,  and  one  nutmeg,  if  you  prefer ; )  grind 
or  chop  very  fine;  mix  these  ingredients  thoroughly,  and  pack  in 
a  jar,  and  pour  hot  lard  over  the  top. 

HAM  SANDWICHES. 

Mrs,  W.  Butterfield. 

Take  some  boiled  ham,  and  chop  it  very  fine,  mix  it  with  a 
dressing  composed  of  one  dessert  spoon  of  mustard,  two  of  oil,  one 
raw  egg  beaten  very  light,  a  little  salt  and  pepi:)er;  cut  and 
spread  the  bread  very  thin. 

HAM  SAND  WITCHES. 

Mrs.  W.  Butterfield. 
Chop  fine  some  cold  boiled  ham,  a  little  fat  with  the  lean;  add 
tongue  and  chicken  also  chopped  fine ;  make  a  dressing  of  one- 
half  a  pound  of  butter,  three  tablespoons  of  salad  oil,  three  of 
mustard,  the  yolk  of  one  egg,  and  a  little  salt;  mix  well  together 
and  spread  over  the  meat  smoothly  on  thin  slices  of  bread. 
Very  nice. 

BOILED  HAM. 

•  Mrs.  C.  Waggoner,  Toledo. 

Take  a  ham  weighing  about  eight  or  ten  poinds ;  soak  it  for 
twelve  or  twenty-four  hours  in  cold  water ;  then  cover  it  with 
boiling  water,  add  one  pint  of  vinegar,  two  or  three  bay-leaves, 
a  little  bunch  of  thyme  and  parsley,  (the  dried  and  sifted  will  do, 
or  even  the  seeds  of  parsley  may  be  used,  if  the  fresh  can  not  be 
procured ) ;  boil  very  slowly  two  hours  and  a  half,  take  it  out, 
skim  it,  remove  all  the  fat,  except  a  layer  half  an  inch  thick ;  cut 
off  with  a  sharp  knife  all  the  black-looking  outside ;  put  the  ham 

"  WhUe  Russian'^  and  ''Mottled  Oerman^'—JBeat  Brands  Known. 


44  THE   HOME    COOK    BOOK. 

into  your  dripping  pan,  ilit  side  uppermost,  grate  bread  crust 
over  it  and  sprinkle  a  teaspoon  of  powdered  sugar  over  it ;  put 
it  in  the  oven  for  half  an  hour,  until  it  is  a  beautiful  brown. 
Eat  cold ;  cut  the  nicest  portion  in  slices ;  the  ragged  parts  and 
odds  and  ends  can  be  chopped  fine  and  used  for  sandwiches ;  or, 
by  adding  three  eggs  to  one  pint  of  chopped'  ham,  and  frying 
brown,  you  have  a  delicious  omelet  for  breakfast  or  lunch.  The 
bones  should  be  put  in  a  soup-ketde,  the  rind  and  fat  should  be 
rendered  and  strained  for  frying  potatoes  and  crullers.  Ham 
cooked  in  this  way  will  go  much  farther  than  when  cooked  in 
the  ordinary  manner. 

VEAL  OMELET. 

Mrs.  J.  S.  Gano. 

Three  pounds  of  lean  veal,  two  eggs,  six  small  butter  crackers, 
one  tablespoon  of  thyme,  one  of  salt,  one  of  pepper,  two  of  milk ; 
knead  it  like  bread  and  bake  it  two  hours  in  a  slow  oven,  basting 
it  with  butter  often,  then  slice  for  tea. 

TRAVELING  LUNCH. 

Mrs.  J.  L.  B. 

Chop  sardines,  ham  and  a  few  pickles  quite  fine;  mix  with 
mustard,  pepper,  catsup,  salt  and  vinegar;  spread  between  bread 
nicely  buttered.     This  is  to  be  cut  crosswise,  like  jelly  cake. 

• 

OMELET. 

M.  A.  T. 

Seven  eggs  beaten  separately;  add  the  yolks,  one-half  teacup 
sweet  milk  or  cream,  a  teaspoon  of  flour,  salt  and  pepper;  after 
beating  them  very  light,  mix  well;  lastly,  add  the  whites  cut  to  a 
stiff  froth;  mix  very  lightly  and  only  a  little.  Fry  with  butter  on 
a  quick  fire.  When  brown,  fold  together  and  serve  immediately. 
This  will  make  two  omelets. 
1 

Use  J.  S.  Kirk  <&■  Co^s  Standard  Soaps—"  Savon  Imperial^'* 


r{. -^--^^  ^;" 

/^x         /'  y  ^ 

/ 


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tfi-^t^:^^-^^  ,  ^„ 


^ 


A47//  ^^  '^j/ifl^. 


■fi-^ 


<i^  '^^  r>^ '^Z^ 


^^.^>.^  ,  Ay^^--^ 


/i^-'^' 


'--0--^^ 


<^  ^l^^^-' 


VALUABLE  RECIPES.  45 


OMELET. 

Miss  E.  C.  Harris. 
One  cup  of  milk,  one  tablespoon  flour  stirred  into  the  milk  ; 
four  eggs,  the  yolks  and  whites  beaten  separately ;  one-half  table- 
spoon of  melted  butter  stirred  into  the  mixture ;  a  little  salt.  Stir 
in  the  whites  before  putting  it  into  the  spider.  Cook  on  top  of 
the  stove  about  ten  minutes,  then  set  the  spider  in  the  oven  to 
brown  the  top.  To  be  eaten  as  soon  as  taken  from  the  oven. 
Very  nice.  ' 

OMf:LET  SOUFFLE. 

Mrs.  Laml<in. 

One  pint  boiled  milk,  three  spoonsful  flour,  yolks  of  seven 
eggs,  beaten  with  the  flour;  season  with  pepper  and  salt,  and 
add  a  piece  of  butter  size  of  egg ;  mix  well,  then  add  whites  well 
beaten ;  bake  twenty  minutes. 

FRIED  OMELET. 

Mrs.  F.  B.  Orr. 
Three  eggs,  two  gills  milk,  two  tablespoons  flour,  a  little  salt 
and  pepper,  fried  on  hot  griddle. 

FRIAR'S  OMELET. 

Mrs.  DeForest,  Freeport. 

Boil  a  dozen  apples,  as  for  sauce;  stir  in  one-fourth  pound  of 
butter,  ditto  white  sugar;  when  cold,  add  four  well  beaten  eggs, 
and  a  few  spoons  of  cream;  put  it  into  a  baking  dish,  well  but- 
tered, and  thickly  strewn  with  bread  crumbs  on  the  bottom  and 
sides;  strew  currants  over  the  top.  Bake  forty-five  minutes; 
turn  on  a  platter,  and  sift  sugar  over  it.  Serve  with  sugar  and 
cream,  or  a  boiled  custard;  the  latter  is  much  the  nicer. 

OMELET. 

E.  V.  Case,  Elmhurst. 

Take  three  eggs,  beat  the  whites  and  yolks  separately;  to  the 
yolks  after  they  are  beaten,  add  a  half  teaspoon  of  salt  and  a  tea- 

"  Tihite  Russian'^  and  ^^ Mottled  Oerman'^—Best  Brands  Known. 


46  THE   HOME    COOK    BOOK. 


cup  of  rich  cream,  in  which  a  heaping  teaspoon  of  flour  has 
been  smoothly  rubbed;  lastly,  stir  in  the  whites  which  have  been 
beaten  as  for  cake ;  have  ready  a  spider  in  which  has  been  melted 
a  tablespoon  of  lard,  and  which  is  as  hot  as  it  can  be  and  not  be 
turned;  pour  in  the  mixture  and  let  it  stand  till  it  is  of  a  rich 
brown  on  the  bottom. 

FRENCH  OMELET. 

M. 
One  cup  boiling  milk  with  one  tablespoon  of  butter  melted  in 
it ;  pour  this  on  one  cup  bread  crumbs,  ( the  bread  must  be 
light ) ;  add  salt,  pepper  and  the  yolks  of  six  eggs  well  beaten ; 
mix  thoroughly ;  and  lastly,  add  the  six  whites  cut  to  a  stiff  froth  ; 
mix  lightly  and  fry  with  hot  butter ;  this  will  make  two ;  when 
almost  done,  turn  together  in  shape  of  half-moon. 

BOILED  OMELET. 

E.  M.  Walker. 

Four  eggs  well  beaten  up  with  a  little  pepper,  salt,  nutmeg, 
"Chopped  parsley  and  chives ;  one-half  pint  of  cream  ( or  milk ) ; 
half  fill  little  well  buttered  cups  or  moulds  and  set  them  in  boil- 
ing water ;  boil  for  ten  minutes,  then  turn  out.  They  may  be 
served  with  a  sauce. 

BAKED  OMELET. 

Mrs.  Edward  Ely. 

Take  six  eggs,  two  tablespoons  of  flour,  a  little  salt,  one  cup 
■of  milk;  take  a  little  of  the  milk,  and  stir  the  flour  into  it;  add 
the  rest  of  the  milk,  and  the  yolks  of  the  eggs;  then  beat  the 
whites  of  the  eggs  to  a  stiff  froth,  and  pour  into  the  flour,  milk 
and  yolks;  put  a  piece  of  butter  the  size  of  a  small  egg  into  an 
iron  spider,  and  let  it  get  hot,  bu*-? not  so  the  butter  will  burn; 
then  pour  the  mixture  in  and  put  in  a  moderate  oven  to  bake  in 
the  spider.  It  takes  about  ten  minutes  to  bake.  Then  slip  a 
knife  under  and  loosen,  and  slip  off  on  a  large  plate  or  platter. 

Use  J.  S.  Kirk  &  Go's  Standard  Soaps— '^  Savon  ImppriaJ," 


VALUABLE   RECIPES.  47 


OMELET. 

'  (With  ham,  cold  tongue  and  other  meats. ) 

Any  of  these  omelets  are  nice,  laid  upon  minced  meat,  which 
has  been  previously  seasoned  with  butter,  pepper  and  salt,  bound 
together  with  beaten  egg  and  a  little  sweet  cream,  and  warmed 
in  a  pan.     Then  turn  on  the  platter,  and  lay  the  omelet  over  it. 

SALTING  PORK. 

A.  M.  G. 

Cover  the  bottom  of  the  barrel  with  salt  an  inch  deep;  put 
down  one  layer  of  pork  and  cover  that  with  salt  half  an  inch, 
thick;  continue  thus,  until  all  your  pork  is  disposed  of;  then 
cover  the  whole  with  strong  brine ;  pack  as  tight  as  possible,  the 
rind  side  down  or  next  to  the  barrel ;  keep  the  pork  always  un- 
der the  brine  by  using  an  inner  cover  and  clean  stones.  Should 
any  scum  arise,  pour  off  the  brine,  scald  it,  and  add  more  salt. 
Old  brine  can  be  boiled  down,  well  skimmed  and  used  for  a 
fresh  supply. 

CURING  HAMS. 

Mrs.  Mulford. 

Hang  up  the  hams  a  week  or  ten  days,  the  longer  the  tenderer 
and  better,  if  kept  perfectly  sweet;  mix  for  each  good  sized  ham, 
one  teacup  of  salt,  one  tablespoon  of  molasses,  one  ounce  of 
salt-petre;  lay  the  hams  in  a  clean  dry  tub;  heat  the  mixture  and 
rub  well  into  the  hams,  especially  around  the  bones  and  recesses; 
repeat  the  process  once  or  twice,  or  until  all  the  mixture  is  used; 
then  let  the  hams  lie  two  or  three  days,  when  they  must  be  put 
for  three  weeks  in  brine  strong  enough  to  bear  an  egg;  then  soak 
eight  hours  in  cold  water;  hang  up  to  dry  in  the  kitchen  or  other 
more  convenient  place  for  a  week  or  more;  smoke  from  three  to 
five  days,  being  careful  not  tc  heat  the  hams.  Corn  cobs  and 
apple  tree  wood  are  good  for  smoking.  The  juices  are  better 
retained  if  smoked  with  the  hock  down.  Tie  up  carefully  in 
bags  for  the  summer. 

'*  White  Russian"  and  "^ Mottled  Oerman'^ — Beat  Brands  Knotvn. 


48  THE   HOME   COOK   BOOK. 

• ■  ~  J 

BOILED  AND  BAKED  HAM. 

Mrs.  P.  B.  Ayer. 

Boil  your  ham  tender;  cover  it  with  the  white  of  a  raw  egg, 
and  sprinkle  sugar  or  bread  crumbs  over  it;  put  it  in  the  oven 
and  brown;  it  is  delicious  also  covered  with  a  regular  cake  icing 
and  browned. 

TO  BOIL  A  HAM. 

M. 
Wash  and  scrape  the  ham  clean;  put  it  on  in  cold  water  enough 
to  cover  it;  put  into  the  water  two  onions,  two  carrots,  a  head  of 
celery,  a  dozen  cloves  and  a  handful  of  timothy  hay;  boil  without 
stopping  until  the  skin  will  readily  peel  from  the  ham;  cover  the 
ham  with  rolled  crackers,  or  bread  crumbs  that  have  been  brown- 
ed and  rolled,  and  bake  in  a  slow  oven  for  two  hours. 


U8e  J.  S.  Kirk  <&  Co' 8  Standard  Soaps — '^  Savon  Imperial," 


VALUABLE   RECIPES.  49 


&^v^^^m  mnA  9%t%4m^ 


"To  make  this  condiment,  your  poet  begs 
The  powdered  yellow  of  two  hard-boiled  eggs; 
Two  boiled  potatoes,  passed  through  kitchen  sieve. 
Smoothness  and  softness  to  the  salad  give ; 
Let  onions  atoms  lurk  within  the  bowl, 
And,  half  suspected,  animate  the  whole; 
Of  mordant  mustard,  add  a  single  spoon; 
Distrust  the  condiment  that  bites  so  soon  ; 
But,  deem  it  not,  thou  man  of  herbs,  a  fault 
To  add  a  double  quantity  of  salt ; 
Four  times  the  spoon  with  oil  from  Lucca  crown, 
And  twice  with  vinegar,  procured  from  town  ; 
And  lastly,  o'er  the  flavored  compound  toss 

A  magic  soup  con  of  anchovy  sauce. 

O,  green  and  glorious!  O,  herbaceous  treat ! 

'T  would  tempt  the  dying  anchorite  to  eat ; 

Back  to  the  world  he'd  turn  his  fleeting  soul, 

And  plunge  his  fingers  in  the  salad  bowl ; 

Serenely  full,  the  epicure  would  say, 

'Fate  cannot  harm  me,  I  have  dined  to-day.'  " 

— SIDNEY  SMITH. 

DRAWN  BUTTER. 

Drawn  butter  forms  the  basis  of  most  sauces.  From  this  a 
great  variety  may  be  made,  by  adding  to  this  different  flavors — 
anchovies,  ochra,  onions,  celery,  parsley,  mint  and  relishes — us- 
ing those  flavors,  which  are  suitable  for  the  meat,  game  or  fish. 


*'  White  Hussian^^  and  "Mottled  Oermari'^ — Best  Brands  Known. 


iM^ 


60  VALUABLE   RECIPES. 


with  which  the  sauces  are  to  be  served.     A  good  standard  recipe 
for  drawn  butter,  is  as  follows  : 

Rub  one  tablespoon  of  flour,  with  one  quarter  of  a  pound  of 
butter;  when  well  mixed,  put  in  a  sauce  pan  with  a  tablespoon 
of  milk  or  water;  set  it  in  a  dish  of  boiling  water,  shaking  it  well 
until  the  butter  melts  and  is  near  boiling.  It  should  not  be  set 
directly  on  the  stove  or  over  the  coals,  as  the  heat  will  make  the 
butter  oily  and  spoil  it. 

MELTED  BUTTER  OR  PARSLEY  SAUCE. 

M.  A.  T. 

One  tablespoon  of  butter,  one  teaspoon  flour,  rubbed  together; 
one  tablespoon  chopped  parsley,  first  boiled  five  minutes  in  water 
and  squeezed  out;  two  tablespoons  water;  shake  over  a  clear  fire, 
OTU  way,  until  it  boils;  add  the  parsley  gradually. 

MINT  SAUCE. 

M.  A.  T. 

Two  tablespoons  green  mint,  cut  fine;  two  of  sugar,  and  one- 
half  teacup  vinegar. 

MINT  SAUCE. 

Mrs.  J.  M.  B.   *  " 

Mix  one  tablespoon  of  white  sugar  to  half  a  teacup  of  good 
vinegar;  add  the  mint  and  let  it  infuse  for  half  hour  in  a  cool 
place  before  sending  to  the  table.  Serve  with  roast  lamb  or 
mutton. 

CELERY  SAUCE. 

Mrs.  /.  B.  L. 

Mix  two  tablespoons  of  flour  with  half  a  teacup  of  butter;  have 
ready  a  pint  of  boiling  milk;  stir  the  flour  and  butter  into  the 
milk;  take  three  heads  of  celery,  cut  into  small  bits,  and  boil  for 
a  few  minutes  in  water,  which  strain  off;  put  the  celery  into  the 
melted  butter,  and  keep  it  stirred  over  the  fire,  for  five  or  ten 
minutes.     This  is  very  nice  with  boiled  fowl  or  turkey. 


Vie  J.  S.  Kirk  &  Go's  Standard  Soaps— ^^  Savon  Imperial,'^ 


VALUABLE   RECIPES.  61 


EGG  SAUCE. 

Miss  Hattie  Buck,  Adrian,  Mich. 

Take  the  yolks  of  two  eggs  boiled  hard ;  mash  them  with  a 
teaspoon  of  mustard,  a  little  pepper  and  salt,  three  tablespoons 
of  vinegar,  and  three  of  salad  oil.  A  tablespoon  of  catsup  im- 
proves this  for  some.     Nice  for  boiled  fish. 

TOMATO  SAUCE. 

Mrs.  C.  S.  Horseman,  Rockford,  111. 

Thirty-six  ripe  tomatoes,  six  green  peppers,  two  onions  chop- 
ped fine,  two  cups  of  sugar,  two  tablespoons  of  salt,  two  tea- 
spoons of  ground  cloves,  two  teaspoons  of  mustard,  two  tea- 
spoons of  cinnamon,  two  cups  of  vinegar,  and  boil  half  a  day. 

GREEN  TOMATO  SAUCE. 

/  Mrs.  Houghteling. 

One  peck  of  green  tomatoes,  cut  in  very  thin  slices ;  sprinkle 
with  salt ;  press  with  a  plate  and  leave  to  drain  twenty-four  hours. 
Then  place  in  a  porcelain  kettle  in  layers  with  the  following  mix- 
ture : — six  large  onions  cut  in  slices,  one  small  bottle  of  mustard, 
one-quarter  pound  mustard  seed,  two  teaspoons  cloves,  four  tea- 
spoons black  pepper,  two  teaspoons  ginger,  four  teaspoons  all- 
spice. Cover  with  vinegar  and  simmer  two  hours  or  until  the 
tomato  looks  clear.     All  the  spices  should  be  ground. 

OYSTER  SAUCE. 

Mrs.  L.  T. 

Take  oysters  out  of  their  li(iuor  and  throw  them  into  cold  wa- 
ter ;  put  the  liquor  over  the  fire  with  the  beards  of  the  oysters, 
and  boil  with  a  bit  of  mace  and  lemon  peel ;  then  strain  the 
licjuor;  take  the  oysters  out  of  the  water  and  drain  them,  and. 
put  oysters  and  strained  liquor  into  a  saucepan,  with  sufficient 
butter  and  milk  for  your  sauce ;  dust  in  to  this  flour ;  let  it  boil 
up;  add  a  squeeze  of  lemon  juice,  and  serve  hot. 


*'  White  Huasian^^  and  ^'Mottled  German'^ — Best  Brands  Known. 


62  THE   HOME    COOK    BOOK. 

ONION  SAUCE. 

Boil  three  or  four  white  onions  until  they  are  tender,  and  then 
mince  them  fine ;  put  one  half  pint  of  milk  over  to  boil ;  add  a 
piece  of  butter  half  size  of  egg,  and  a  little  salt  and  pepper ;  stir 
in  the  minced  onion  and  a  tablespoon  of  flour,  which  has  been 
moistened  with  milk ;  let  it  cream  over  boiling  water. 

CHILI  SAUCE. 

Mrs.  Henry  M.  Knickerbocker. 
Twenty-four  large  ripe  tomatoes,  six  green  peppers,  four 
large  onions,  three  tablespoons  salt,  eight  tablespoons  brown 
sugar,  six  teacups  vinegar.  Chop  the  peppers  and  onions  very 
fine ;  peel  the  tomatoes  and  cut  very  small ;  put  all  into  a  kettle 
and  boil  gently  one  hour. 

CHILI  SAUCE. 

Etta  C.  Springer. 

One  peck  ripe  tomatoes  boiled  one  hour ;  add  a  cup  of  salt, 
one  quart  of  vinegar,  one  ounce  whole  cloves,  one  ounce  cinna- 
mon, one  ounce  allspice,  one  ounce  ground  white  mustard,  one 
quart  of  onions  sliced,  a  little  celery,  a  little  horse-radish,  one- 
half  pound  of  sugar,  six  red  peppers. 

CHILI  SAUCE  WITH  SPICE. 

Mrs.  Lamkin. 
Eighteen  tomatoes,  (ripe  ones;)  one  green  pepper  chopped 
fine;  three  onions,  if  that  flavor  is  desired;  two  tablespoons  of 
salt;  one-half  cup  of  sugar,  two  cups  of  vinegar,  one  teaspoon  of 
■each  kind  of  spice;  stew  slowly;  tomatoes  to  be  sliced.  Good 
without  onion. 

CHILI  SAUCE. 

Mrs.  E.  H.  Dennison,  Highland  Park,  111. 
To  nine  large  ripe  tomatoes  and  three  green  peppers,  add  one 
•onion  chopped  fine,  two  cups  of  vinegar,   two  tablespoons  of 
sugar,  and  one  of  salt;  steam  one  hour,  then  add  one  teaspoon 
of  ginger,  one  of  allspice,  and  one  of  cloves. 


For  the  Bath,  Toilet,  or  Laundry, 


VALUABLE   RECIPES.  53 


HORSE-RADISH  SAUCE. 

Two  teaspoons  of  made  mustard,  two  of  white  sugar,  half  a 
teaspoon  of  salt,  and  a  gill  of  vinegar;  mix  and  pour  over  grated 
horse-radish.     Excellent  with  beef. 

MADE  MUSTARD. 

Pour  a  very  little  boiling  water  over  three  tablespoons  of 
mustard;  add  one  saltspoon  of  salt,  a  tablespoon  of  olive  oil, 
stirred  slowly  in,  and  one  teaspoon  of  sugar ;  add  the  yolk  of  an 
egg,  beaten  well  together,  and  pour  in  vinegar  to  taste.  It  is 
best  eaten  next  day. 

SAUCE  MAYONNAISE. 

Mrs.  P.  B.  Ayer. 

Yolks  of  two  raw  eggs,  (not  a  particle  of  the  white,  or  your 
sauce  will  curdle)  and  one  and  a  half  mustardspoons  of  made 
mustard,  mixed  together;  add  very  slowly  the  best  salad  oil, 
stirring  constantly  until  you  can  reverse  the  dish  without  spilling; 
then  add  one  tablespoon  of  vinegar  and  cayenne  and  black  pep- 
per to  taste,  one-half  teaspoon  salt;  stir  briskly  until  quite  light; 
colored,  and  serve  on  lobster,  lettuce  or  fish. 

CURRY  POWDER. 

Mrs.  F.  S.  Page,  Rockford,  III. 

Mix  an  ounce  of  ginger,  one  of  mustard  one  of  black  pepper, 
three  of  cariander  seed,  three  of  turmeric,  quarter  of  an  ounce 
of  cayenne  pepper,  half  an  ounce  of  cardamon,  half  an  ounce  of 
cummin  seed  and  cinnamon ;  pound  the  whole  very  fine,  sift 
and  keep  it  in  a  bottle  corked  tight.  To  be  used  for  gravies  for 
ducks  and  other  meats. 

MAITRE  D'  HOTEL  SAUCE. 

Mrs.  E.  M.  E. 

Put  one  teacup  of  butter  in  an  earthen  dish ;  have  ready  two 
large  tablespoons  of  parsley,  which  has  been  boiled   for  a  few 

■  * 

Use  J.  S.  Kirk  <&  Wa  Superior  Soaps. 


64  THE   HOME    COOK    BOOK. 

moments  in  water ;  chop  fine  and  add  to  the  butter  the  juice 
of  two  lemons ;  add  cayenne  pepper  and  salt  to  taste ;  let  it  boil  a 
few  moments.     An  excellent  sauce  for  a  variety  of  meats. 

CELERY  VINEGAR. 

Soak  one  ounce  of  celery  seed  in  half  a  pint  of  vinegar;  bottle 
it  and  use  to  flavor  soups  and  gravies. 

GOOSEBERRY  CATSUP. 

Mrs.  Henry  Stevens. 

Eight  quarts  gooseberries,  four  pounds  of  sugar,  one  pint  vine- 
gar, one-half  ounce  cloves,  one  ounce  cinnamon;  boil  four  hours; 
careful  not  to  let  it  burn. 


GOOSEBERRY  CATSUP. 

Mrs.  J.  B.  Adams. 

Eight  pounds  ripe  or  partially  ripe  fruit,  four  pounds  brown 
sugar;  one  pint  good  vinegar,  two  ounces  each  fine  cloves  and 
cinnamon  tied  in  a  bag;  boil  the  berries  and  sugar  for  three  or 
four  hours,  then  add  spice;  boil  a  little  more;  put  in  a  jar  and 
cover  well.  Will  keep  two  years,  by  occasionally  scalding  and 
adding  little  vinegar  and  spice. 

CUCUMBER  CATSUP. 

Take  a  dozen  large  ripe  cucumbers;  pare  and  cut  them  open, 
and  take  out  all  the  seeds ;  then  grate  them ;  make  a  bag  like  a 
jelly-bag  of  some  thin  muslin  cotton,  and  hang  them  up  to  drain 
over  night;  chop  two  or  three  onions  and  two  or  three  green 
peppers,  a  tablespoon  of  salt,  and  thin  substance  left  in  the  bag, 
with  a  quart  of  best  vinegar.  If  made  of  good  vinegar,  will  keep 
two  or  three  years.  ' 

For  the  Bath,  Toilet,  or  Laundry, 


VALUABLE   RECIPES.  55 


CURRANT  CATSUP. 

Mrs.  Packard. 

Three  quarts  currant  juice,  two  pounds  sugar,  one  ounce  cin- 
namon, one  tablespoon  cloves,  one  tablespoon  mustard,  one  table- 
spoon black  pepper,  one-half  pint  vinegar,  one-half  teacup  salt; 
boil  well  together,  care  being  taken  not  to  scorch. 

'  CURRANT  CATSUP. 

Etta  C.  Springer. 

Five  pounds  of  currants,  three  pounds  of  sugar,  one  pint  of 
vinegar,  two  teaspoons  of  allspice,  two  teaspoons  of  cloves,  two 
of  mustard,  one  teaspoon  cayenne  pepper;  boil  two  hours. 

TOMATO  CATSUP. 

Mrs.  J.  B.  King. 

Boil  one  bushel  of  tomatoes  until  quite  soft;  strain  through  a 
seive  and  add  half  gallon  vinegar,  one  and  a  half  pounds  salt, 
two  ounces  whole  cloves,  quarter  pound  allspice,  two  teaspoons 
red  pepper,  three  teaspoons  black  peppers,  five  heads  garlic, 
chopped  fine ;  boil  three  or  four  hours. 

TOMATO  CATSUP. 

Mrs.  H.  F.  Waite. 

One  gallon  ripe  tomatoes,  four  tablespoons  full  of  salt,  four 
tablespoons  full  of  black  pepper,  three  tablespoons  mustard, 
one-half  tablespoon  allspice,  one-half  tablespoon  cloves,  six  red 
peppers;  simmer  the  above  in  vinegar  sufficient  to  cover  the 
mixture  three  or  four  hours;  then  strain  through  a  seive,  and 
cork  in  bottles. 

TOMATO  CATSUP. 

Mrs.  N.  P.  Iglehart. 

Slice  your  tomatoes  as  you  do  cucumbers;  sprinkle  salt  on 
every  two  layers  of  tomatoes;  let  them  stand  twenty-four  hours, 

Use  J.  S.  Kirk  &  Co's  Superior  Soaps. 


56  THE   HOME    COOK   BOOK. 

after  which  strain  them  through  a  cloth  or  sieve;  boil  two  gallons 
to  one,  or  in  that  proportion ;  whatever  quantity,  boil  down  one- 
half;  then  add  one  ounce  cinnamon,  one  ounce  cloves,  one  ounce 
mace,  one  ounce  black  pepper,  one  ounce  allspice,  one  nutmeg 
and  one  quart  of  port  wine  to  two  gallons  of  juice.  The  spices 
are  to  be  ground.  Boil  all  together,  after  the  ingredients  are 
added,  one-half  hour.  This  will  keep  seven  years  without  fer- 
menting.    This  quantity  of  spice  is  for  one  gallon  of  catsup. 

SPICED  TOMATOES. 

Mrs.  C.  E.  Browne,  Evanston. 

Take  any  quantity  of  tomatoes  you  choose;  pour  boiling  water 
over  them  and  remove  the  skins;  add  vinegar  and  sugar  in  about 
the  same  proportions  as  for  sweet  pickles,  or  to  suit  the  taste; 
also  salt,  pepper,  cloves,  cinnamon  and  other  spices  if  preferred; 
boil  in  porcelain  or  brass  kettle,  until  the  tomatoes  are  perfectly 
dissolved  and  the  original  quantity  is  diminished  one-half.  It  is 
better  not  to  add  the  spices  until  it  is  about  half  done.  A  favorite 
relish  for  cold  meats. 

CHICKEN  SALAD. 

Mrs.  Morgan,  Rockford,  111. 

Cut  the  white  meat  of  chickens  into  small  bits,  the  size  of 
peas,  ( also  the  dark  meat,  if  you  like ) ;  chop  the  whole  parts  of 
celery  nearly  as  small ;  prepare  a  dressing  thus :  Rub  the  yolks 
of  hard  boiled  eggs  smooth ;  to  each  yolk,  put  half  a  teaspoon  of 
mustard,  the  same  quantity  of  salt,  a  tablespoon  of  oil,  and  a 
wine  glass  of  vinegar ;  mix  the  chicken  and  celery  in  a  large 
bowl  and  pour  over  this  dressing,  with  a  little  cream  added. 
The  dressing  must  not  be  put  on  till  just  before  it  is  served. 

CHICKEN  SALAD. 

Mrs.  Higgins. 
Two  chickens,  chopped  coarse;  eight  heads  of  celery,  three 
eggs,  one  pint  vinegar,  one  tablespoon  flour,  one  tablepoon  sugar, 

For  the  Bath,  Toilet,  or  Laundry, 


VALUABLE   RECIPES. 


one  tablespoon  melted  butter,  one-half  tablespoon  mustard,  salt 
and  pepper ;  mix  the  other  ingredients  thoroughly  and  stir  in  the 
vinegar  boiling  hot;  a  teacup  of  chopped  ham  and  a  little  of  the 
oil  from  the  chicken  imj)rove  the  salad;  when  the  dressing  is 
cold,  mix  with  the  chicken  and  celery. 

CHICKEN  SALAD. 

Mary  Norton. 

Take  the  breasts  of  four  well  boiled  chickens,  cut  in  small 
pieces,  but  not  too  fine;  mix  with  the  chicken  eight  teacups  of 
celery  cut  also  in  small  pieces,  and  with  the  above,  the  chopped 
whites  of  twelve  hard-boiled  eggs.  For  dressing  the  yolks  of 
four  raw  eggs ;  beat  into  them  half  of  an  ordinary  sized  bottle  of 
olive  oil,  beginning  with  a  teaspoonful,  and  adding  no  more  than 
that  at  a  time,  until  it  is  all  thoroughly  mixed;  then  add  the  well 
mashed  and  pulverized  yolks  of  twelve  eggs,  salt  and  pepper,  a 
pinch  of  cayenne  pepper,  and  a  gill  of  vinegar;  then  stir  this 
dressing  thoroughly  into  the  mixed  chicken  celery  and  whites  of 
eggs. 

CHICKEN  SALAD. 

Mrs.  Chas.  DuBicld. 

The  yolks  of  six  eggs,  well  beaten;  one-half  pint  of  melted 
butter,  or  the  same  quantity  of  olive  oil;  three  tablespoons  of 
mixed  mustard,  (or  more,  if  it  is  not  very  strong; )  salt  to  taste; 
two  teaspoons  of  celery  seed;  mix  thoroughly;  then  add  three, 
fourths  of  a  pint  of  strong  vinegar;  place  over  the  fire,  stirring 
constantly  until  it  becomes  thick,  like  boiled  custard.  Turn  the 
mixture  over  the  chickens,  which  have  previously  been  chopped 
(not  very  fine.)  Just  before  bringing  to  the  table,  add  four  heads 
of  chopped  celery.  If  it  is  not  strong  enough  of  spice,  add  more 
mustard  and  cayenne  pepper.  This  is  enough  for  one  boiled 
turkey,  or  three  small  chickens.  The  some  dressing  makes  an 
excellent  mixture  for  sandwiches,  if  used  with  finely  chopped 
boiled  ham  or  beef  tongue,  but  should  not  be  salted. 

U%e  J.  S.  Kirk  &  Cb*«  Superior  Soaps. 


58  THE   HOME   COOK    BOOK. 

CHICKEN  SALAD. 

Mrs.  Hobbs. 

Three  chickens  chopped  fine,  both  light  and  dark  meat ;  the 
juice  of  two  lemons ;  eight  or  ten  eggs  boiled  hard ;  the  whites 
chopped  fine  and  the  yolks  mashed  fine,  moistened  with  six  tea- 
spoons melted  butter,  two  of  sweet  oil ;  to  which  add  one  table- 
spoon of  mustard,  one  of  pepper,  one  of  salt,  one  of  sugar,  three 
of  cream  ;  and  last,  add  six  large  bunches  of  celery  chopped  fine, 
with  sufficient  vinegar  to  moisten  the  whole. 

SWEET  BREAD  SALAD. 
Mrs.  D.  C.  B. 

Four  hard  boiled  eggs,  one  raw  egg,  three  tablespoons  of  salad 
oil,  one  teaspoon  of  salt,  one  of  pepper,  two  of  sugar,  two  of 
mixed  mustard,  one  half  a  tea  cup  of  vinegar  one  calf's  sweet 
bread,  and  two  heads  of  lettuce.  For  dressing,  mash  the  yolks 
and  mix  the  oil  thoroughly  in  them ;  then  add  the  raw  egg  well 
beaten ;  mix  the  other  ingredients  in  slowly  and  thoroughly,  add- 
ing the  vinegar  last.  Boil  the  sweet  bread  thoroughly  until  ten- 
der ;  pick  it  up  in  small  pieces ;  break  the  lettuce  also  in  small 
pieces,  and  then  put  in  a  dish  alternate  layers  of  lettuce,  and 
sweet  bread  and  dressing.  Use  the  whites  of  the  eggs  sliced 
over  the  top. 

For  salmon  salad,  use  the  same  dressing,  omitting  the  sweet 
breads,  and  substituting  salmon.  Put  the  salmon  on  a  platter, 
pour  over  it  the  dressing  and  garnish  with  celery  leaves. 

LOBSTER  SALAD. 

Mrs.  S.  I.  D. 

Two  lobsters,  picked  fine;  four  heads  of  fresh  lettuce,  cut  fine; 
put  in  a  dish  in  layers  with  the  lobsters;  boil  your  eggs,  mash 
the  yolks,  add  three  tablespoons  of  melted  butter,  a  teaspoon  of 
mustard,  cayenne  pepper  and  salt;  two  tablespoons  of  sugar,  two 
cups  of  vinegar;  heat  together  and  pour  over  when  served. 

For  the  Bath,  Toilet,  or  Laundry, 


VALUABLE   RECIPES.  59 


FISH  SALAD. 
M.  A.  T. 

Boil  tender  a  white  fish  or  trout;  chop  fine:  add  same  quantity 
chopped  celery,  cabbage  or  lettuce;  season  same  as  chicken  salad. 

VEAL  SALAD. 

Mrs.  G.  E.  P. 
Boil  veal  until  very  tender,  chop  fine  and  stir  into  it  a  nice 
salad  dressing;  put  in  a  shallow  dish  and  garnish  with  slices  of 
lemon  and  celery;  a  little  chopped  cabbage  or  lettuce  may  be 
added,  if  desired.  Boiled  ham  chopped  and  seasoned  and  served 
in  the  same  manner,  is  a  very  nice  dish. 

POTATO  SALAD. 

M.  A.  T. 

Sliced  cold  boiled  potatoes ;  almonds  blanched  and  quartered ; 
hichory-nuts,  also,  if  liked;  (both  of  these  may  be  omitted.) 
A  very  small  quantity  of  chopped  onions ;  pour  over  this  any 
good  salad  dressing,  not  too  much,  and  garnish  with  chopped 
parsley ;  cold  boiled  beets,  sliced  lemon,  and  anchovies,  may  be 
added  to  the  salad,  if  liked. 

CUCUMBER  SALAD. 

Mrs.  King. 

Take  a  dozen  ripe  "white  spine"  cucumbers;  wash,  pare  and 
cut  into  strips,  taking  out  the  seeds;  cut  into  pieces,  like  small 
dice;  to  each  dozen  cucumbers,  take  twelve  large  white  onions 
chopped;  six  large  green  peppers,  also  chopped;  one  quarter 
pound  each  of  black  and  white  mustard  seed,  and  a  gill  of  celery 
seed;  mix  all  well  together;  add  a  teacup  of  salt,  and  hang  up  in 
a  cotton  bag  to  drain  for  twenty-four  hours.  Then  add  enough 
clear  cold  vinegar  to  cover  it;  put  into  stone  jars  and  fasten  near- 
ly air  tight.     In  six  weeks,  it  will  be  fit  for  use.     Excellent 


Use  J.  S.  Kirk  d-  Oo'«  Superior  Soaps. 


60  THE   HOME    COOK    BOOK. 

TOMATO  SALAD. 

Miss  Spruance, 

Twelve  tomatoes^  peeled  and  sliced;  four  eggs,  boiled  hard; 
one  egg  (raw,)  well  beaten;  one  teaspoon  salt;  one-half  teaspoon 
cayenne  pepper;  one  teaspoon  sugar;  one  teacup  of  vinegar;  set 
on  ice  to  become  perfectly  cold. 

DRESSING  FOR  SALAD. 

Mrs.  Hoge. 

Two  raw  eggs,  one  tablespoon  of  butter,  eight  tablespoons 
of  vinegar;  one-half  teaspoon  of  mustard;  put  in  a  bowl  over 
boiling  water  and  stir  until  it  becomes  like  cream;  pepper  and 
salt  to  your  taste. 

SALAD  DRESSING. 

M.  A.  T. 
Take  the  yolks  of  two  raw  eggs,  beat  with  them  one  teaspoon 
of  made  mustard ;  this  mustard  should  be  mixed  with  water,  not  vin- 
egar ;  then  add  to  this,  drop  by  drop,  olive  oil,  stirring  constantly 
until  the  mixture  becomes  very  thick;  then  add  two  teaspoonsful 
of  powdered  sugar  and  a  scant  one  of  salt;  mix  thoroughly; 
squeeze  in  the  juice  of  one  lemon;  beat  well,  and  if  too  thick, 
thin  with  a  little  sweet  cream.  If  perferred,  omit  the  lemon  and 
cream,  and  use  vinegar.  This  dressing  with  lettuce,  celery  or 
potato,  makes  a  delicious  salad.  If  used  for  chicken  salad,  the 
yolks  of  hard  boiled  eggs  added  make  it  richer.  Garnish  lettuce 
with  nasturtium  blossoms  and  sliced  lemon.  Garnish  potatoes 
with  cold  boiled  beets,  chopped  parsley  and  sliced  lemon. 

DRESSING  FOR  LETTUCE. 

Mrs.  H.  E.  Sargent. 

Yolks  of  three  hard  boiled  eggs ;  half  teaspoon  salt ;  one  tea- 
spoon made  mustard ;  four  teaspoons  sweet  oil ;  four  tablespoons 
cream;  three  tablespoons  vinegar;  one  raw  egg  beaten  to  a  froth; 

For  the  Bath.,  Toilet,  or  Laundry, 


\ 


VALUABLE   RECIPES.  61 


rub  the  yolks  of  the  eggs  to  a  fine  powder,  then  add  the  salt, 
mustard  and  oil,  mixing  well  together ;  then  add  the  cream ;  and 
after  that  the  vinegar  and  raw  egg. 

DRESSED  CABBAGE. 

Mrs.  B,  J.  Seward. 

One  small  teacup  vinegar,  one  egg,  two  tablespoons  sugar, 
one  teaspoon  salt,  butter  half  the  size  of  an  egg ;  beat  the  egg  be- 
fore mixing ;  stir  till  boils ;  cool,  then  pour  over  chopped  or  shav- 
ed cabbage. 

HOT  SLAW. 

Anonymous. 

Cut  cabbage  in  fine  shreds;  boil  in  clear  water  until  tender, 
allowing  so  little  that  when  done  there  will  be  very  little  left  in 
the  stew  pan;  just  before  dishing,  add  a  teacup  of  vinegar,  a 
tablespoon  of  butter,  a  little  salt  and  pepper. 

COLD  SLAW. 
Carter. 

Shave  hard  white  cabbage  very  fine;  for  one  quart  of  this  slaw 
take  yolks  of  three  eggs;  beat  them  well,  stir  into  them  one  tum- 
bler and  a  half  of  good  vinegar,  two  teaspoons  of  thick  sweet 
cream,  a  small  piece  of  butter,  a  teaspoon  of  mixed  mustard;  salt 
and  pepper  to  taste;  mix  all  together  with  the  yolks  and  put  into 
a  stew  pan  where  it  will  boil;  add  the  cabbage  and  let  it  boil  five 
minutes,  stirring  all  the  time;  dish  the  slaw  and  set  it  where  it 
will  get  cold;  if  the  vinegar  is  very  strong,  use  less  in  proportion. 
Add  two  teaspoons  of  sugar,  if  liked. 


Use  J.  S.  Kirk  &  Oo's  Superior  Soaps. 


62  THE   HOME    COOK    BOOK. 


Or^n^fn^t  mn4  Smyi^^r^ 


*'  Dinner  may  be  pleasant ; 

So  may  social  tea  ; 
But  yet,  methinks  the  breakfast 
Is  best  of  all  the  three."  . 

— Anon. 


R.ELISHES. 


OYSTER  STEW. 

Mrs.  A.  S.  Ewing. 
Strain  the  juice  from  the  oysters  placed  in  the  colander  into  a 
stew  pan ;  let  it  come  to  a  boil ;  remove  the  scum  and  a  clear 
liquor  will  remain ;  turn  cold  water  upon  the  oysters,  and  rinse 
thoroughly ;  add  them  to  the  liquor,  with  a  cup  of  cream  or  milk, 
butter,  salt  and  cayenne  pepper.  Have  ready  buttered  dice- 
shaped  pieces  of  toast  upon  a  meat  dish ;  pour  the  oysters  over, 
;garnish  with  parsley,  and  serve  hot. 

TOAST. 

Toast  the  bread  very  quickly,  dip  each  slice  in  boiling  water, 
(a  little  salt  in  the  water,)  as  soon  as  you  have  toasted  it;  then 

For  the  Bath,  Toilet,  or  Laundry, 


VALUABLE    RECIPES. 


spread  it  with  butter ;  cover  and  keep  hot  as  you  proceed.  Make 
milk  toast  in  the  same  way,  keeping  the  milk  at  nearly  boiling 
heat ;  it  is  better  to  spread  the  butter  on  to  the  bread  after  it  is 
dipped  in  hot  milk,  than  to  melt  it  in  the  milk ;  thicken  what 
milk  is  left  very  little,  and  pour  over  the  toast  when  sent  to  the 
table. 

FRENCH  TOAST. 

Mrs.  M.  J.  Savage. 

To  one  egg  thoroughly  beaten,  put  one  cup  of  sweet  milk  and 
a  little  salt.  Slice  light  bread,  and  dip  into  the  mixture,  allow- 
ing each  slice  to  absorb  some  of  the  milk ;  then  brown  on  a  hot 
buttered  griddle ;  spread  with  butter  and  serve  hot. 

TONGUE  TOAST. 

M.  A.  P. 
Take  cold  boiled  tongue,  mince  it  fine ;  mix  it  with  cream  or 
milk,  and  to  every  half  pint  of  the  mixture,  allow  the  well  beaten 
yolks  of  two  eggs ;  place  over  the  fire  and  let  it  simmer  a  minute 
or  two ;  have  ready  some  nicely  toasted  bread ;  butter  it ;  place  it 
on  a  hot  dish  and  pour  the  mixture  c^er;  send  to  the  table  hot. 

LEMON  TOAST. 

E.  A.  Forsyth. 

Take  the  yolks  of  six  eggs,  beat  them  well  and  add  three  cups 
of  sweet  milk ;  take  baker's  bread  not  too  stale  and  cut  into  slices ; 
dip  them  into  the  milk  and  eggs,  and  lay  the  slices  into  a  spider, 
with  sufficient  meltted  butter  hot  to  fry  a  nice  delicate  crown ; 
take  the  whites  of  the  six  eggs,  and  beat  them  to  a  froth,  adding 
a  large  cup  of  white  sugar;  add  the  juice  of  two  lemons,  heating 
well,  and  adding  two  cups  boiling  water;  serve  over  the  toast  as 
a  sauce,  and  you  will  find  it  a  very  delicious  dish. 

FRIED  BREAD  IN  BATTER. 

M.  A.  T. 

Take  one  tablespoon  sweet  light  dough ;  dissolve  it  in  one  cup 
sweet  milk ;  add  three  or  four  eggs,  one  and  a  half  cups  flour, 

U»e  J.  S.  Kirk  <k  Go's  Superior  Soaps. 


64  THE   HOME    COOK    BOOK. 

one  teaspoon  of  salt ;  cut  some  thin  slices  of  light  bread,  dip  in 
this  batter ;  and  fry  in  hot  lard ;  sprinkle  with  powdered  sugar, 
^nd  garnish  with  jelly. 

COD-FISH  BALLS. 

Mrs.  Banks. 

Take  four  cups  of  mashed  potatoes ;  three  cups  of  boiled  cod- 
fish minced  fine ;  add  butter ;  mix  well  together ;  then  add  two 
well  beaten  eggs,  beating  it  up  again  thoroughly ;  drop  by  spoon- 
fulls  into  hot  lard  and  fry  the  same  as  doughnuts. 

COD-FISH  HASH. 

Mrs.  N.  P.  Wilder. 

One  pint  boiled  picked  codfish  well  freshened,  one  quart  cold 
boiled  chopped  potatoes  mixed  well  together,  three  slices  salt 
pork  freshened,  cut  in  very  small  pieces  and  fried  brown ;  re- 
move half  the  pork,  and  add  your  fish  and  potatoes  to  the  re- 
mainder; let  it  stand  and  steam  five  minutes  without  stirring; 
careful  not  to  let  it  burn ;  then  add  one-third  cup  milk  and  stir 
thoroughly ;  put  the  remainder  of  the  pork  around  the  edge  of  the 
spider,  and  a  little  butter  over  it ;  simmer  it  over  a  slow  fire  for 
half  an  hour,  until  a  brown  crust  is  formed,  when  turn  it  over  on 
a  platter  and  serve. 

BEEF  HASH. 

Chop  fine  cold  beef,  either  boiled  or  baked ;  have  ready  cold 
boiled  potatoes ;  to  one  pint  of  meat,  put  one  pint  and  a  little 
more  of  potatoes,  chopped  fine;  have  ready  a  spider,  with  a 
good  piece  of  butter  in  it ;  put  in  the  hash ;  season  with  pepper 
and  salt,  and  then  add  rich  milk  or  cream.  Milk  is  a  very  great 
improvement. 

BREAKFAST  STEAK. 

A  nice  steak  of  beef  or  veal ;  pound  it  with  a  steak  mallet,  if 
tough ;  lay  in  a  baking  tin,  dredge  it  lightly  with  flour,  season 

For  the  Bath,  Toilet,  or  Laundry, 


VALUABLE   RECIFE8.  65 

with  salt  and  pepper,  and  if  you  like,  a  little  chopped  parsley ; 
then  put  in  the  oven,  and  bake  for  twenty  or  thirty  minutes,  or 
until  sufficiently  well  done ;  take  it  up,  put  it  on  the  platter,  spread 
with  butter,  and  dredge  into  the  juices  of  the  meat  in  the  bak- 
ing pan,  a  little  flour,  and  season  with  butter ;  let  this  boil  up, 
and  pour  over  steak.     This  is  very  nice. 

SIDE  DISH. 

R.  A.  Sibley. 

Chopped  cold  meat  well  seasoned ;  wet  with  gravy,  if  conven- 
ient, put  it  on  a  platter ;  then  take  cold  rice  made  moist  with 
milk  and  one  egg,  season  with  pepper  and  salt;  if  not  sufficient 
rice,  add  powdered  bread  crumbs ;  place  this  around  the  platter 
quite  thick ;  set  in  the  oven  to  heat  and  brown. 

ANOTHER  SIDE  DISH. 

R.  A.  Sibley. 

Cold  turkey,  chicken  or  any  cold  meat,  chopped  fine,  season- 
ed with  salt,  pepper  and  gravy ;  lay  pie  crust  round  the  edge  of 
the  platter,  and  cover  the  same ;  bake  a  nice  brown  in  the  oven. 
Very  little  meat  makes  quite  a  dish  for  several  persons. 

HAM  AND  EGGS. 

Anonymous. 

Take  pieces  of  cold  ham  chopped,  and  after  cooking,  add 
beaten  eggs  to  suit  your  taste. 

A  NICE  BREAKFAST  DISH. 

H.  N.  Jenks. 

Mince  cold  beef  or  lamb;  if  beef  put  in  a  pinch  of  pulverized 
cloves ;  if  lamb,  a  pinch  of  summer  savory  to  season  it,  very 
little  pepper  and  some  salt,  and  put  it  in  a  baking  dish ;  mash 
potatoes  and  mix  them  with  cream  and  butter  and  a  little  salt, 

Use  J.  S.  Kirk  &  Ws  Superior  Soaps. 


66  THE   HOME   COOK   BOOK. 


and  spread  them  over  the  meat ;  beat  up  an  egg  with  cream  or 
milk,  a  very  little ;  spread  it  over  the  potatoes,  and  bake  it  a 
short  time,  sufficient  to  warm  it  through  and  brown  the  potatoes. 

POTATO  PUFFS. 

S.  S.  Peirce. 

Take  cold  roast  meat,  (either  beef,  veal  or  mutton;)  clear  it 
from  gristle;  chop  fine;  season  with  pepper  and  salt;  boil  and 
mash  some  potatoes,  and  make  them  into  a  paste  with  one  or 
two  eggs;  roll  it  out  with  a  little  flour;  cut  it  round  with  a  saucer; 
put  your  seasoned  meat  on  one-half;  fold  it  over  like  a  puff;  turn 
it  neatly  around,  and  fry  it  a  light  brown.     Nice  for  breakfast. 

KICE  CAKES. 

Mrs.  A.  M.  Gibbs. 

One  teacup  of  soft  boiled  rice,  the  yolk  of  one  egg,  a  pinch  of 
salt,  two  tablespoons  of  sifted  flour,  beaten  well  together;  add 
sweet  milk  until  it  is  about  the  consistency  of  sponge  cake  or 
thick  cream,  and  just  before  baking  stir  in  lightly  the  beaten 
white  of  the  egg.     The  less  flour  used  the  better  for  invalids. 

CHICKEN  CROQUETTES. 

Mrs.  Chaffee,  Detroit. 

One  plump  chicken,  two  pounds  veal  cut  from  the  round. 
Boil  chicken  and  veal  separately  in  cold  water,  just  enough  to 
cover ;  pick  to  pieces  and  chop.  Cut  up  one-third  of  a  loaf  of 
bread  and  soak  in  the  broth  of  the  chicken  while  warm ;  put  all 
in  a  chopping  bowl ;  season  with  salt,  pepper,  mace  and  nut- 
meg; beat  three  eggs  light  and  mix  with  the  above  ingredients; 
make  up  in  oblong  balls ;  fry  brown  in  hot  lard  and  butter  equal 
parts. 


For  the  Bath,  Toilet,  or  Laundry, 


VALUABLE   RECIPES.  G7 


BI^EAI^FA^ST  C^4.Ii:ES. 


LAPLANDERS  FOR  BREAKFAST. 

Mrs.  A.  L.  Chetlain. 

Three  eggs,  three  cups  of  flour,  three  cups  sweet  milk,  one 
tablespoon  of  melted  butter,  and  a  little  salt;  beat  well  together^ 
then  bake  in  iron  moulds. 

BREAKFAST  GEMS. 

Mrs.  Brown. 

One  cup  sweet  milk,  one  and  a  half  cups  flour,  one  egg,  one 
teaspoon  salt ;  beaten  together  five  minutes ;  bake  in  hot  gem. 
pans,  in  a  hot  oven  about  fifteen  minutes. 

BREAKFAST  BUNS. 

Mrs.  J.  W.  Preston. 

Two  cups  of  flour,  three-fourths  cup  of  corn  meal,  three-fourths 
cup  of  butter,  one-half  c»p  of  sugar,  two  eggs  unbeaten,  one 
cup  of  milk,  three  teaspoons  baking  powder;  bake  in  hot  oven 
twenty  minutes. 

QUICK  SALLY  LUNN. 

One  cup  of  sugar,  one-half  a  cup  of  butter ;  stir  well  together, 
and  then  add  one  or  two  eggs ;  put  in  one  good  pint  of  sweet 
milk,  and  with  sufficient  flour  to  make  a  batter  about  as  stiff"  as 
cake ;  put  in  three  teaspoons  of  baking  powder ;  bake  and  eat 
hot  with  butter,  for  tea  or  breakfast. 

Vie  J.  S.  Kirk  &  Co's  Superior  Soaps, 


68  THE   HOME    COOK    BOOK. 

BREAKFAST  CAKE. 

Mrs.  C.  Bradley. 

One  pint  of  flour,  three  tablespoons  of  butter,  three  table- 
spoons of  sugar,  one  egg,  one  cup  sweet  milk,  one  teaspoon 
cream  tartar,  one-half  teaspoon  soda ;  to  be  eaten  with  butter. 

V 

RYE  CAKES  FOR  TEA. 

Harriet  N.  Jenks. 

Two  teacups  of  rye  flour,  one  of  wheat  flour,  one  of  sour  milk, 
one-half  teaspoon  of  soda,  put  in  the  sour  milk,  and  while  foam- 
ing' stir  it  in  the  flour  and  rye,  with  one-half  teaspoon  of  salt, 
one-half  teacup  of  molasses;  make  it  stiff"  and  turn  it  into  a  but- 
tered pan;  spread  it  smooth  with  a  spoon  dipped  in  hot  water; 
bake  one-half  hour. 

RYE  GRIDDLE  CAKES. 

Stir  into  sour  milk  sufficient  rye  flour  to  make  a  batter  for 
•griddle  cakes;  add  salt,  and  a  little  soda,  and  bake  on  a  hot 
.griddle.     These  are  very  simple,  but  very  nice. 

JOLLY  BOYS. 

Jeannie  Brayton. 

One  quart  of  corn  meal;  scald  and  cool;  one  pint  of  flour,  two 
•eggs,  one  teaspoon  soda,  two  of  cream-tartar,  a  little  milk,  salt; 
make  as  thick  as  pancakes,  and  fry  in  hot  lard.  Nice  for 
breakfast. 

GRAHAM  BREAKFAST  CAKES. 

Mrs.  A.  M.  Gibbs. 

Two  cups  of  Graham  flour,  one  cup  of  wheat  flour,  two  eggs 
well  beaten;  mix  with  sweet  milk,  to  make  a  very  thin  batter; 
bake  in  gem  irons;  have  the  irons  hot,  then  set  them  on  the  upper 
.grate  in  the  oven;  will  bake  in  fifteen  minutes. 

For  the  Bath,  Toilet,  or  Laundry, 


VALUABLE   RECIPES.  69 


TEA  CAKE. 

Mrs.  II.  P.  Stowell. 

One  egg,  one  cup  sugar,  one  cup  sweet  milk,  piece  of  butter 
size  of  an  egg,  one  teaspoon  cream-tartar,  one-half  teaspoon 
soda,  one  pint  of  flour.     Eaten  warm. 

COTTAGE  CHEESE. 

Mrs.  A.  M.  Gibbs. 

Pour  boiling  water  on  the  thick  milk  in  the  pan  in  which  it 
has  turned,  stirring  while  you  pour ;  as  soon  as  the  milk  separates 
from  the  whey  and  begins  to  appear  cooked,  let  it  settle ;  in  a 
minute  or  two  most  of  the  water  and  whey  can  be  poured  off;  if 
not  sufficiently  cooked,  more  hot  water  may  be  used ;  set  the  pan 
on  edge  and  with  your  spoon  or  hand  draw  the  curd  to  the  up- 
per side,  pressing  out  as  much  water  as  possible ;  if  desired,  it 
can  stand  a  few  moments  in  cold  water ;  when  squeezed  dry, 
work  the  curd  fine,  rolling  it  between  the  hands ;  add  salt  and 
cream  to  taste ;  in  very  warm  weather  when  the  milk  has  turned 
quickly,  it  is  very  palatable  without  the  addition  of  cream. 


See  dying  vegetables  life    sustain ; 
See  life  dissolving,  vegetate  again. 

— Pope. 

BOILED  POTATOES. 

Old  potatoes  are  better  for  being  peeled  and  put  in  cold  water 
an  hour  before  putting  over  to  boil.  They  should  then  be  put 
into  fresh  cold  water,  when  set  over  the  fire.  New  potatoes 
should  always  be  put  into  boiling  water,  and  it  is  best  to  pre- 
pare them  just  in  time  for  cooking. 

Uae  J.  S.  Kirk  <t  (Jo's  Superior  Soaps. 


70  THE  HOME    COOK    BOOK. 

\  POTATOES  AND  CREAM. 

Mince  cold  boiled  potatoes  fine ;  put  them  into  a  spider  with 
melted  butter  in  it ;  let  them  fry  a  little  in  the  butter  well  cover- 
ed ;  then  put  in  a  fresh  piece  of  butter,  season  with  salt  aftd  pep- 
per, and  pour  over  cream  or  rich  milk ;  let  it  boil  up  once  and 
serve. 

POTATOES  FRIED. 

Mrs.  A. 

Pare  potatoes ;  cut  in  pieces  one-half  inch  square,  and  as  long 
as  the  potato ;  keep  them  in  cold  water  till  wanted ;  drop  in  boil- 
ing lard ;  when  nearly  done,  take  them  out  with  a  skimmer  and 
drain  them;  boil  up  the  lard  again,  and  drop  them  back,  and 
fry  till  done ;  this  makes  them  puff  up ;  sprinkle  with  salt  and 
serve  very  hot. 

SARATOGA  FRIED  POTATOES. 

Cut  into  thin  slices;  put  them  in  cold  water  over  night  with 
a  small  piece  alum  to  make  them  crisp ;  rinse  in  cold  water,  and 
dry  with  crash  towel ;  fry  light  brown  in  boiling  lard. 

PARSNEPS. 

Boil  until  tender  in  a  little  salted  water ;  then  take  up ;  skim 

them,  cut  in  strips,  dip  in  beaten  egg,  and  fry  in  melted, butter 

or  hot  lard. 

BAKED  SQUASH. 

Cut  in  pieces,  scrape  well,  bake  from  one  to  one  and  a  half 
hours,  according  to  the  thickness  of  the  squash  ;  to  be  eaten 
with  salt  and  butter  as  sweet  potatoes. 

FRIED  SQUASHES. 

Mrs.  F.  M.  Craigie. 

Cut  the  squash  into  thin  slices,  and  sprinkle  it  with  .salt ;  let  it 
stand  a  few  moments ;  then  beat  two  eggs,  and  dip  the  squash 
into  the  egg ;  then  fry  it  brown  in  butter. 

Charles  Harms,  General  Caterer,  955  Wcibaah  Ave.,  near  22d. 


VALUABLE   RECIPES.  71 


GREEN-CORN  OYSTERS. 

To  a  pint  of  grated  corn  add  two  well  beaten  eggs;  one-half 
cup  of  cream,  and  a  half  cup  of  flour,  with  one-half  spoonful  of 
baking  powder  stirred  in  it;  season  with  pepper  and  salt,  and 
fry  in  butter,  dropping  the  batter  in  spoonsful ;  serve  a  few  at  a 
time,  very  hot,  as  a  relish  with  meats. 

GREEN-CORN  PATTIES. 

M. 
Grate  as  much  corn  as  will  make  one  pint;  one  teacup  flour, 
one-half  teacup  butter,  one  egg,  pepper  and  salt  to  taste.     If  too 
thick,  add  a  little  milk,  and  fry  in  butter. 

SUCCOTASH. 

One  pint  of  green  corn  cut  from  the  cob,  and  two-thirds  of  a 
pint  of  Lima  beans;  let  them  stew  in  just  enough  water  to  cover 
them  until  tender,  then  season  with  butter,  pepper,  salt  and  a 
little  milk;  simmer  together  a  few  moments  and  serve. 

BOSTON  BAKED  BEANS. 

Soak  over  night  one  pint  of  beans  in  clear  water;  in  the  morn- 
ing parboil  the  beans,  and  at  the  same  time,  in  another  di§h, 
parboil  a  piece  of  salt  pork,  abdut  three  inches  long  and  wide 
and  thick;  drain  off"  the  water  from  the  beans  and  pork;  put  both 
together  in  a  deep  pan  with  the  pork  at  top;  season  with  one 
tablespoon  of  molasses,  and  bake  for  several  hours.  Add  a  lit- 
tle water  when  they  are  put  in  to  bake. 

ASPARAGUS. 

Cut  off"  the  green  ends,  and  chop  up  the  remainder  of  the 
stalks ;  boil  these  until  tender,  and  season  with  salt  and  pepper ; 
have  ready  some  toasted  bread  in  a  deep  dish;  mix  together 
equal  parts  of  flour  and  butter  to  a  cream ;  add  to  this  slowly, 
enough   of  the   asparagus  water  or  clear  hot  water,  to  make  a 

Charles  ITarmn,  QeneraZ  Caterer,  955  Wabash  Ave.,  near  22d. 


72  THE   HOME    COOK    BOOK. 


sauce ;  boil  this  up  once ;   put  the  asparagus  on  the  toast,  and 
pour  over  all  the  sauce. 

BAKED  CABBAGE. 

Boil  a  cabbage,  then  put  in  a  colander  and  drain  it  until  per- 
fectly dry;  then  chop  fine ;  put  in  pepper,  salt  and  a  little  cream, 
and  put  in  an  earthen  baking  pan,  and  into  the  oven.  Bake 
one  hour. 

ESCALOPED  TOMATOES. 

Put  in  an  earthen  baking  dish,  a  layer  of  cracker  crumbs  and 
small  bits  of  butter ;  then  a  layer  of  tomatoes  with  a  very  little 
sugar  sprinkled  over  them  ;  then  another  layer  of  cracker  crumbs 
seasoned  with  butter,  and  a  layer  of  tomatoes,  until  your  dish  is 
full,  with  the  cracker  crumbs  at  the  top ;  pour  over  all  this  a  little 
water  to  moisten,  and  bake  half  an  hour. 

FRIED  EGG  PLANT. 

Mrs.  F.  M.  Cragie, 

Slice  the  egg  plant,  at  least  half  an  inch  thick ;  pare  each  piece 
carefully,  and  lay  in  salt  and  water,  putting  a  plate  upon  the 
topmost,  to  keep  it  under  the  brine,  and  let  them  remain  for  an 
hour  or  more.  Wipe  each  slice,  dip  in  beaten  egg,  then  in 
cracker  crumbs,  and  fry  in  hot  lard  until  well  done  and  nicely 
browned. 

MACARONI. 

Mrs.  M.  C.  Gridley,  Evanston. 
Cook  macaroni  in  water  until  soft;  then  put  in  a  deep  dish, 
with  alternate  layers  of  grated  crackers  and  cheese,  a  little  salt; 
fill  up  the  dish  with  milk  and  bake  one  hour. 

YANKEE  BAKED  BEANS. 

Mrs.  Higgins. 
Boil  the  beans  until  they  begin  to  crack,  with  a  pound  or  two 
of  salt  fat  pork;  put  the  beans  in  the  baking  pan;  score  the  pork 

Charles  Harms,  General  Caterer,  955  Wabash  Ave.,  near  22d. 


VALUABLE   RECIPEg.  73 


across  the  top,  and  settle  in  the  middle;  add  two  tablespoons  of 
sugar  or  molasses,  and  bake  in  a  moderate  oven  two  hours;  they 
should  be  very  moist  when  first  put  into  the  oven,  or  they  will 
grow  too  dry  in  baking;  do  not  forget  the  sweetening  if  you 
want  Yankee  baked  beans. 

BAKED  TOMATOES. 

Mrs.  F.  B.  Orr. 
Pare  and  slice,  cover  the  bottom  of  a  dish  sprinkled  with 
bread  crumb  or  crackers;  put  in  a  layer  of  tomatoes  and  sprinkle 
crumbs  over  them;  fill  up  the  dish,  with  crumbs  upon  the  top- 
season  the  whole  with  salt  and  pepper. 

FRIED  TOMATOES. 

Cut  a  large  Feejee  tomato  in  half,  flour  the  cut  side,  heat  very 
hot,  and  put  the  floured  side  down ;  when  brown  on  one  side, 
turn ;  when  done,  pour  over  a  tea  cup  of  hot  cream  or  rich  milk. 

TOMATO  HASH. 

Butter  the  dish  well ;  put  in  a  layer  of  sliced  tomatoes,  a  layer 
of  cold  meat,  sliced  thin ;  then  a  layer  of  bread  and  butter,  and 
so  on  until  the  dish  is  full,  seasoning  well  with  pepper  and  salt, 
and  beaten  eggs  poured  over  the  top.     Bake  brown. 


Charles  Harms,  General  Caterer,  955  Wabash  Ave.,  near  22d. 


74  THE   HOME    COOK    BOOK. 


S^^ddit^.j^B  >m^4  9*l$#« 


«'  And  solid  pudding  against  empty  praise." 

PIE  CRUST. 

Mrs.  A.  M. 

One  large  cup  of  butter,  one  large  cup  of  lard ;  stir  together 
with  a  knife  to  get  all  the  lumps  out ;  sift  one  quart  of  flour,  and 
mix  into  it  with  (ice  water),  to  made  it  the  consistency  to  roll 
out,  saving  flour  enough  from  the  quart  for  that  purpose ;  avoid 
kneading  it ;  use  hands  as  little  as  possible. 

PIE  CRUST. 

Mrs.  C.  Bradley. 

To  four  cups  of  flour,  one  full  cup  of  lard,  or  half  lard  and 
half  of  butter,  rubbed  well  into  the  flour ;  then  add  cold  water 
enough  to  roll;  add  white  of  one  egg  beaten  to  a  stiff  froth. 

CREAM  PIE. 

Mrs.  Higgins, 

One  cup  sweet  cream,  one  egg,  one  teaspoon  flour,  two  table- 
spoons sugar. 

CREAM  PIE. 

Mrs.  F.  M.  Craigie. 

Roll  out  the  under  crust  and  cover  the  plate;  then  roll  out 
the  upper  crust  and  spread  it  over  the  under  crust,  placing  little 

Charles  Harms,  General  Caterer,  955  Wabash  Ave.,  near  22d. 


VAI.UABl-E   RECIPES.  76 " 


wedges  of  paste  between,  to  prevent  them  from  sticking  to- 
gether; after  these  are  baked,  take  off  the  upper  crust  and  pour 
in  your  cream ;  replace  the  upper  crust,  and  it  is  ready  for  the 
table.  The  cream  is  made  by  taking  two  eggs,  one  pint  of  milk 
and  one  tablespoon  of  flour;  sweeten  to  taste  and  flavor  with  es- 
sence of  lemon;  boil  them  well  together  in  a  tin  set  in  boiling 
water  until  like  thick  cream,  stirring  all  the  time.  This  makes 
two  pies. 

CREAM  PIE. 

Mrs.  S.  Cornel!. 

Butter  the  size  of  an  egg;  one  cup  sugar  and  two  eggs  stirred 
together ;  then  add  one-third  cup  milk,  two  cups  flour,  with  two 
teaspoons  baking  powder,  stirred  in  before  sifting  into  the  mix- 
ture ;  bake  in  two  pie  tins  for  two  pies.  For  the  filling — one  pint 
milk,  taking  out  enough  to  wet  one-half  cup  flour,  and  boil  the 
rest ;  two-thirds  cup  sugar  and  yolks  of  two  eggs ;  stir  the  filling 
mixture  together,  and  boil  three  minutes ;  when  cold  flavor  with 
lemon  or  vanilla,  and  spread  between  the  upper  and  lower 
crusts;  when  cut  smothly  apart.  This  makes  two  very  delicious 
pies. 

CREAM  PIE. 

Mrs.  Bartlett. 

One  cup  powdered  sugar,  one  cup  flour,  one  teaspoon  cream- 
tartar  and  one-half  teaspoon  soda,  five  eggs  beaten  separately; 
grated  rind  of  lemon.  Cream — set  in  hot  water  one-half  pint  of 
milk;  when  scalding  hot  add  one-half  cup  sugar,  a  little  salt  and 
one  egg  beaten  together;  stir  until  thick,  and  when  cool,   add 

e  tablespoon  vanilla;  put  between  cakes. 


PHILADELPHIA  BUTTER  PIE. 

Mrs.  A.  N.  Arnold. 

Cover  a  pie  plate  with  crust,  as  for  a  custard  pie;  take  a  peice 
of  butter  the  size  of  an  egg,  two-thirds  of  a  cup  of  sugar,  one  cup 
sweet  cream,  one  tablespoon  of  flour;  stir  butter,  flour  and  sugar 


Charles  Harms,  General  Caterer,  956  Wabash  Ave.,  near  22d. 


76  THE  HOME    COOK   BOOK. 

together;  then  stir  in  the  cream;  pour  in  the  plate;    bake  until 
brown. 

SQUASH  PIE. 

Mrs.  P.  B.  Ayer. 

One  small  cup  of  dry  maple  sugar  dissolved  in  a  little  water, 
two  cups  of  strained  squash  stirred  in  the  sugar ;  add  four  eggs, 
two  teaspoons  of  allspice,  two  cups  of  milk ;  one  teaspoonful  of 
butter,  and  two  of  ginger,  added  last.     This  makes  two  pies. 

SQUASH  PIE. 

Mrs.  Rice. 

One  pint  of  squash,  one  pint  of  milk,  three  eggs,  one-half  of 
a  nutmeg,  one  teaspoon  of  cinnamon;  one  teaspoon  of  vanilla, 
two  cups  of  sugar;  put  everything  into  the  squash;  the  milk  last. 

SQUASH  PIE. 

Mrs.  L.  H.  Davis. 

Two  teacups  of  boiled  squash,  three-fourths  teacup  of  brown 
sugar,  three  eggs,  two  tablespoons  of  molasses,  one  tablespoon 
of  melted  butter,  one  tablespoon  of  ginger,  one  teaspoon  of  cin- 
namon, two  teacups  of  milk,  a  little  salt.     Makes  two  plate  pies. 

CUSTARD  PIE. 

E.  E.  Macey. 

.  Make  a  custard  of  the  yolks  of  three  eggs  with  milk,  seasoned 
to  the  taste ;  bake  it  in  ordinary  crust ;  put  it  in  a  brick  ovei 
that  the  crust  may  not  be  heavy,  and  as  soon  as  that  is  heat? 
remove  it  to  a  place  in  the  oven  of  a  more  moderate  heat,  that 
the  custard  may  bake  slowly,  and  not  curdle ;  when  done,  beat 
the  whites  to  a  froth,  add  sugar  and  spread  over  the  top,  and 
return  to  the  oven  to  brown  slightly ;  a  small  pinch  of  salt  added 
to  a  custard,  heightens  the  flavor ;  a  little  soda  in  the  crust  pre- 
vents it  from  being  heavy.     Very  nice. 


Charles  Harms,  Oeneral  Caterer,  955  Wabanh  Ave.,  near  22d. 


VALUABLE   RECIPES.  77 


WASHINGTON  PIE. 

Mrs.  A.  M.  Chetlain. 

One  and  one-half  cups  of  sugar,  one-half  cup  of  butter,  one- 
half  cup  of  sweet  milk,  three  eggs,  two  and  one-half  cups  of 
flour,  two  teaspoons  of  baking  powder;  bake  in  three  layers,  in 
jelly  cake  tins;  pafe  and  grate  two  large  apples;  add  one  cup 
of  sugar,  grated  rind  and  juice  of  one  lemon ;  put  this  on  the  stove 
and  let  it  steam  until  it  forms  a  jelly;  then  take  it  off  and  stir  in 
the  yolk  of  one  egg.     When  the  cake  and  jelly  are  both  cold, 

put  them  together. 

i 

WASHINGTON  PIE. 

Mrs.  D. 

One  cup  of  sugar,  three  eggs,  one  and  one-half  cups  of  flour, 
one  teaspoon  of  baking  powder;  flavor  to  taste;  bake  as  for  jelly 
cake  in  layers,  and  spread  between  the  layers  raspberry  jam. 


COCOANUT  PIE. 

•         Mrs.  E.  P.  Thomas,  Rockford,  111. 

Grate  fresh  cocoanut;  to  one  cup  of  cocoanut,  add  one  and 
one-half  cup  of  sweet  milk,  the  yolks  of  four  eggs,  a  little  salt, 
and  sweeten  to  taste;  one  tablespoon  of  melted  butter;  beat  the 
whole  five  or  six  minutes;  beat  the  whites  of  the  eggs  to  a  stiff 
froth,  and  put  over  the  top  just  long  enough  to  slightly  brown 
before  taking  the  pie  from  the  oven.  If  you  use  desiccated 
cocoanut,  soak  it  in  the  milk  over  night. 


COCOANUT  PIE. 

Mrs.  Taylor,  Fort  Wayne. 

One  and  one-half  pints  of  milk,  six  eggs,  one  cocoanut,  three 
cups  sugar,  one-half  cup  butter;  mix  sugar  and  butter,  then  the 
eggs,  then  the  cocoanut,  and  lastly  the  milk. 


Charles  Harma,  General  Caterer,  (>o5  Wabash  Ave.,  near22d. 


78  THE   HOMK    COOK    BOOK. 


POLISH  TARTLETS. 

Roll  some  good  puff  paste  out  thin,  and  cut  it  into  two  and  a 
half  inch  squares;  brush  each  square  over  with  the  whites  of  an 
egg,  then  fold  down  the  corners,  so  that  they  all  meet  in  the 
ttiiddle  of  each  piece  of  paste ;  slightly  press  the  two  pieces  to- 
gether, brush  them  over  with  the  egg ;  sift  over  sugar ;  bake  in  a 
quick  oven  for  a  quarter  of  an  hour ;  when  they  are  done,  make 
■a  little  hole  in  the  middle,  and  fill  with  jam  or  jelly. 

LEMON  TARTS. 

Mix  well  together  the  juice  and  grated  rind  of  two  lemons, 
two  cups  of  sugar,  two  eggs,  and  the  crumbs  of  sponge  cake ; 
beat  it  all  together  until  smooth ;  put  into  twelve  patty  pans,  lined 
with  puff  paste,  and  bake  until  the  crust  is  done. 

LEMON  RAISIN  PIE. 

Anonymous. 

One  cup  of  sugar,  one  lemon,  one  cup  of  raisins,  one  cup 
water;  chop  lemon  and  raisins  fine,  cook  in  the  water  three- 
quarters  of  an  hour.  a 

LEMON  PIE. 

Mrs.  A.  M.  Chetlain. 

T  One  tablespoon  of  corn  starch  stirred  in  a  little  cold  water; 
add  one  cup  of  boiling  water,  let  it  come  to  a  boil,  then  add 
seven  tablespoons  of  sugar,  yolks  of  four  eggs,  grated  rind  and 
juice  of  two  lemons;  bake  with  a  bottom  crust,  then  beat  the 
white  of  four  eggs  and  a  little  sugar,  pour  this  over  the  top, 
and  then  brown. 

LEMON  PIE. 

Mrs.  L.  Bradley. 

One  lemon,  grate  the  rind  and  squeeze  the  juice;  three  eggs, 
one  tablespoon  of  butter,  three  tablespoons  of  sugar,  one  cup  of 
milk;  beat  the  white  of  eggs  and  stir  in  after  the  rest  are  mixed. 

Charles  Harms,  Oeneral  Caterer,  955  Wabash  Ave.,  near  23,d. 


VALUABLE    RRCIPES.  79 


ACID    PIE. 
M,  A.  Bingham,  Elgin,  III. 

One  cup  of  soft  bread  or  crackers,  one  cup  of  sugar,  two  cups 
of  water,  little  lemon,  one  egg,  one  teaspoon  of  tartaric  acid. 

LEMON  PIE 

Mrs.  H.  L.  Adams  and  others. 

One  tablespoon  of  corn  starch,  boiled  in  a  cup  of  water;  one 
egg,  one  cup  of  sugar,  juice  and  rind  of  one  lemon;  bake  in  a 
crust.     This  will  fill  one  shallow  plate. 

LEMON  PIK 

Mrs.  J.  W.  Preston. 

Six  eggs,  (less  two  whites,)  two  cups  of  white  sugar,  one  cup 
of  sweet  milk,  two  tablespoons  of  corn  starch  dissolved  in  the 
milk;  two  large  lemons,  juice  and  rind;  bake  slowly  until  set. 
Meringue  for  the  top :  White  of  two  eggs  beaten  with  six  table- 
spoons of  powdered  sugar;  bake  to  a  light  brown,  after  having 
spread  over  the  surface  of  the  pie. 

LEMON  PIE. 

Mrs.  G.  L.  Dunlap. 

Yolks  of  six  eggs,  two  cups  of  pulverized  sugar,  beaten  well 
together,  two  and  a  half  cups  of  milk,  three  lemons  (only  juice), 
a  little  salt,  mix  well,  bake ;  then  take  the  whites  of  the  eggs, 
add  one-half  cup  of  pulverized  sugar,  beaten  well  together,  then 
spread  over  the  top  of  pies  and  brown.  This  receipt  will  make 
two  good  sized  pies. 

LEMON  PIE. 

Miss  Annie  Slocum. 

Two  lemons,  five  eggs,  one  cup  of  sugar,  one  cup  of  water, 
two  tablespoons  corn  starch ;   grate  the  outside   of  the   lemon 

Charles  Hdrms^  General  Caterer,  955  Wabash  Ave.,  near  22d. 


80  THE   HOME    COOK    BOOK. 

rinds  into  a  dish,  then  cut  in  half  and  remove  the  seeds,  scoop- 
ing the  pulp  and  juice  into  the  dish  with  a  silver  spoon;  add  the 
sugar  and  water,  wetting  the  starch  with  some  of  the  water;  mix 
it  in  with  the  yolks  and  one  white  of  an  egg,  (the  eggs  well 
beaten  first,)  pour  into  two  tins  lined  with  pastry,  and  bake; 
beat  the  remaining  whites;  gradually  stir  in  ten  tablespoons  of 
pulverized  sugar,  and  when  the  pies  are  done,  spread  the  snow 
over  them,  and  place  in  the  oven  until  brown. 

LEMON  PIE. 

M. 
For  three  pies,  take  the  rind  and  juice  of  four  lemons,  the 
yolks  of  nine  eggs,  nearly  one  cup  of  butter,  two  cups  of  sugar, 
one-half  cup  of  sweet  milk ;  beat  the  whites  of  six  eggs  with  six 
ounces  of  sugar ;  put  on  the  top,  after  baking,  and  brown  slight- 
ly.    Very  rich. 

LEMON  PIES. 

Mrs.  Beyer  and  others. 
For  one  pie,  take  one  large  lemon,  the  yolks  of  two  eggs,  one 
cup  of  sugar,  one-half  cup  of  cold  water,  one  teaspoon  of  butter. 
Icing  for  the  same :     Whites  of  two  eggs,  two  tablespoons  of 
pulverized  sugar;  brown  it  nicely  in  the  oven. 

MINCE  MEAT. 

Mrs.  Higgins. 
Six  pounds  of  beef  and  six  pounds  of  apples,  chopped  fine ; 
four  pounds  of  sugar,  two  of  citron,  three  of  raisins,  three  of  cur- 
rants, one  of  suet,  two  quarts  of  boiled  cider,  one-half  cup  of 
salt,  two  nutmegs,  two  tablespoons  of  ground  cloves,  two  of  all- 
spice, two  of  cinnamon ;  when  used,  enough  sweet  cider  should 
be  added  to  make  the  mixture  quite  moist. 

MINCE  MEAT. 

Mrs.  J.  M.  Durand. 
Two  pounds  of  raisins,  one  of  currants,  one  of  suet,  two  and 
one-half  of  sugar,  one-quarter  of  citron,  one-eighth  of  cinnamon, 

Charles  Harms,  General  Caterer,  955  Ti^abash  Ave.,  near  22d. 


VALUABLE   RECIPES.  81 


two  chopped  pippins,  three  lemons,  two  nutmegs ;  wine,  brandy 
and  cloves  to  taste. 

MINCE  PIE. 

Mrs.  Pulnise. 

Two  pounds  of  suet  (chopped  fine,)  four  pounds  of  mince 
meat,  three  cups  of  raisins,  three  cups  of  currants,  two  pieces 
of  citron,  twelve  cups  of  fine  chopped  apples,  five  large  teaspoons 
of  cloves,  four  large  teaspoons  of  ginger,  four  nutmegs,  one 
quart  of  syrup,  four  quarts  of  cider,  five  teaspoon  of  cinnamon, 
one  teaspoon  of  pepper,  salt  to  taste,  one  cup  of  sugar,  two 
lemons  (juice,  and  rind  grated;)  stir  all  together;  let  come  to  a 
boil,  then  put  in  a  jar;  when  making  pies  put  a  tablespoon  of 
brandy  to  a  pie. 

MINCE  PIE. 

Mrs.  James  Morgan. 

Boil  beef  until  tender,  (three  pounds  after  it  is  boiled,)  when 
cold,  chop  fine ;  add  three  pounds  of  fine  chopped  suet,  and  mix 
with  the  beef;  add  a  tablespoon  of  salt,  six  pounds  of  apples, 
four  pounds  of  currants,  six  pounds  of  raisins,  two  pounds  of 
citron;  season  to  taste  with  powdered  cinnamon,  mace,  cloves 
and  nutmeg;  add  boiled  cider,  brandy  and  wine  until  quite  soft; 
mix  well  and  pack  in  stone  jars,  pour  brandy  over  the  top  and 
cover  tightly.  This  will  make  about  five  gallons.  Add  two 
pounds  sugar. 

MINCE  PIE. 

C.  Kennicott. 

Three  pints  apples,  one  pint  boiled  beef,  one-half  pint  of  but- 
ter or  beef  drippings,  one  pint  of  molasses,  one-half  pint  of  water, 
one  and  a  half  teaspoons  allspice,  one  teaspoon  cinnamon,  one 
teaspoon  salt,  three-fourths  teaspoon  cloves,  two  and  a  half  large 
spoons  of  vinegar,  one-half  of  a  nutmeg.  Young  housekeepers 
will  find  this  recipe  a  great  comfort. 

Charles  Harms,  General  Caterer,  955  Wabash  Ave.,  near  22d. 


82  THE   HOME    COOK   BOOK. 

MOCK  MINCE  PIE. 

Mrs.  G.  F.  DeForrest,  Freeport,  111. 

One  egg,  three  or  four  large  crackers,  or  six  or  eight  small 
ones,  one-half  cup  molasses,  one-half  cup  sugar,  one-half  cup 
vinegar,  one-half  cup  strong  tea,  one  cup  chopped  raisins,  a 
small  piece  of  butter,  spice  and  salt. 

SHAM  MINCE  PIE. 

Eliza  Wormley. 

Ten  crackers,  made  fine ;  two  cups  of  water,  one  of  vinegar, 
one-half  of  butter,  one  of  molasses,  five  eggs ;  add  raisins ;  beat 
the  eggs,  butter  and  sugar  together;  spices  and  sugar  to  taste. 

MINCE  PIE. 

Mrs.  J.  R.  Adams. 

Boil  and  chop  three  pounds  of  lean  beef,  two  pounds  of  suet, 
four  of  good  raisins,  four  of  currants,  one  of  citron,  four  of  sugar, 
grated  rind  and  juice  of  three  lemons,  and  two  sweet  oranges, 
three  large  tablespoons  of  cinnamon,  three  grated  nutmegs,  two 
tablespoons  of  cloves,  two  of  mace,  one  quart  of  cooking  bran- 
dy, some  wine,  four  tablespoons  of  salt ;  pack  it  down  tightly  in 
a  jar,  and  stir  well  before  using.  In  making  a  pie,  take  nearly 
two-thirds  of  apples  and  more  than  one-third  meat ;  add  enough 
cider  to  make  very  Juicy,  and  enough  sugar  to  make  very  sweet. 

VINEGAR  pip:. 

Ella  Guild. 

One  cup  of  sugar,  one-half  of  vinegar,  two  teaspoons  of  flour, 
one  of  butter,  one  of  cinnamon,  two  cups  of  water;  boil  all  to- 
gether till  thick,  and  bake  as  you  would  a  custard  pie.  This  is 
very  nice. 

Charles  Harms,  General  Caterer,  955  Wabash  Ave.,  near  22d. 


VALUABLE   RECIPES.  83 

RICE   PIE. 

Mrs.  A.  S.  Ewing. 

One  quart  of  milk,  boiled;  one  small  teacup  of  rice  flour 
mixed  in  a  little  cold  milk ;  add  to  the  boiling  milk  two  table- 
spoons of  butter;  when  cold,  add  five  eggs  well  beaten;  sweeten 
to  taste ;  flavor  with  vanilla,  and  bake. 


FRUIT  PIE. 

Mrs.  M.  P.  Carroll. 

Must  be  baked  in  a  two  quart  tin  basin;  to  give  it  the  right 
shape  the  basin  must  be  of  nearly  the  same  size  top  and  bottom; 
first  make  a  nice  pie-crust;  put  a  layer  of  it  in  the  bottom,  but 
not  around  the  sides  of  the  dish ;  then  a  layer  of  chopped  sour 
apples,  two  inches  thick;  then  a  layer  of  chopped  raisins;  sprinkle 
sugar  over  this,  pieces  of  butter,  and  any  spice  you  like — cloves 
and  nutmeg  are  nice;  another  layer  of  crust  and  fruit,  &c.,  until 
your  dish  is  full;  put  a  crust  on  top;  bake  slowly  for  two  hours; 
when  done,  turn  bottom  upwards  on  a  plate,  and  before  putting, 
it  on  the  table  sprinkle  fine  sugar  over  it.  It  is  quite  as  good 
when  warmed  again  as  when  first  baked.  It  takes  one  pound  of 
raisins,  ten  or  twelve  good  sized  apples,  two  large  cups  of  sugar, 
more  if  you  like. 


TRANSPARENT  PIE. 

Mrs.  Perry  Smith. 

Five  eggs,  butter  the  size  of  a  large  egg,  two  coffee  cups  of 
sugar,  three  tablespoons  of  thick  cream;  divide  the  sugar,  beat 
half  with  the  butter,  and  the  other  half  with  the  yolks;  add  the 
whipped  cream;  whip  the  cream  and  lay  it  on  a  sieve,  so  that 
the  thin  part  sifts  through;  put  sponge  cake  in  a  mould,  dipping 
the  edges  of  each  piece  in  the  white  of  eggs,  so  they  will  stick 
together;  put  sponge  cake  over  the  top  of  the  mould. 

Charles  Harms,  General  Caterer,  955  Wahaah  Ave.,  near  22d. 


84  THE   HOME    COOK   BOOK. 

EVE'S  PUDDING. 

Mrs.  L.  Bradley  and  Mrs.  D.  S.  Munger. 

If  you  want  a  good  pudding,  mind  what  you  are  taught; 

Take  eggs  six  in  number,  when  bought  for  a  groat; 

The  fruit  with  which  Eve  her  husband  did  cozen. 

Well  pared,  and  well  chopped,  at  least  half  a  dozen ; 

Six  ounces  of  bread,  let  Moll  eat  the  crust, 

And  crumble  the  rest,  as  fine  as  the  dust ; 

Six  ounces  of  currants,  from  the  stem  you  must  sort, 

Lest  you  break  out  your  teeth,  and  spoil  all  the  sport; 

Six  ounces  of  sugar,  won't  make  it  too  sweet; 

Some  salt,  and  some  nutmeg,  will  make  it  complete ; 

Three  hours  let  it  boil,  without  any  flutter ; 

But  Adam  won't  like  it,  without  wine  and  butter. 

SUET  PUDDING. 

Mrs.  E.  R.  Harmon. 

One  cup  of  suet  chopped  fine,  one  cup  chopped  raisins,  one 
cup  of  molasses,  one  cup  of  sweet  milk ;  three  teaspoons  of  bak- 
ing powder ;  spice  to  your  taste ;  four  cups  of  flour ;  mix  and 
steam  three  hours. 

SUET  PUDDING. 

Mrs.  Bartlett. 

One  cup  suet,  one  cup  sugar,  one  cup  milk,  one  cup  chopped 
raisins,  three  cups  flour,  one  teaspoon  salt,  one  teaspoon  soda; 
spice  to  taste;  boil  three  hours. 

SUET  PUDDING. 

Mrs.  J.  H.  Brown.  * 

Two  cups  of  chopped  suet,  two  of  raisins,  two  of  molasses, 
four  of  flour,  one  of  milk,  three  teaspoons  of  baking  powder; 
boil  three  and  one-half  hours ;  eat  while  hot.  Sauce  for  same : 
One  cup  of  sugar,  one-half  of  butter,  one  egg,  one  tablespoon  of 
wine  or  vinegar;  beat  fifteen  minutes  and  heat  to  a  scald. 

Charles  JSdrma,  General  Caterer,  955  Wabash  Ave.,  near  22d. 


VALUABLE   RECIPES.  85 


SUET  PUDDING. 

Mrs.  Henry  Stevens. 

One  teacup  of  suet  chopped  fine,  one  teacup  of  molasses,  one 
teacup  of  sweet  milk,  three  and  a  half  teacups  of  flour,  one 
cup  fruit,  one  teaspoon  soda;  steam  two  hours.  Sauce  for 
same :  One  coffee  cup  pulverized  sugar,  one-half  teacup  butter; 
stir  these  to  a  cream;  place  the  dish  in  a  kettle  of  boiling  water; 
stir  in  white  of  one  egg  beaten  to  a  stiff  froth ;  one  teaspoon  of 
vanilla ;  serve  hot. 

SUET  PUDDING. 

Mrs.  S.  A.  Tolman. 

One  cup  sugar,  one-half  cup  raisins,  one  cup  suet,  one  cup 
sweet  milk,  two  eggs,  one  teaspoon  cream-tartar,  one-half  tea- 
spoon soda,  cinnamon,  ten  whole  cloves.  Sauce :  One  tablespoon 
of  butter;  boil  in  a  pint  of  water,  add  flour,  sugar  and  nutmeg. 

SUET  PUDDING. 

Mrs.  W.  Butterfield. 

One  cup  of  suet,  one  cup  of  molasses,  one  cup  of  milk,  one 
cnp  of  raisins,  three  and  half  cups  of  flour,  one  egg,  one  table- 
spoon of  cloves,  one  tablespoon  of  cinnamon,  one  nutmeg,  a 
little  salt,  one  teaspoon  of  soda  (dissolve  in  the  milk;)  steam 
three  hours. 

FRUIT  PUDDING. 

Mrs.  Taylor,  Fort  Wayne. 

One  quart  of  flour,  two  tablespoons  of  butter,  one  teaspoon 
of  salt,  two  teaspoons  of  baking  powder;  make  a  soft  dough  of 
milk  or  water,  roll  out  thin  and  spread  with  fruit;  roll  it  up  and 
boil  three  quarters  of  an  hour. 

POOR  MAN'S  PUDDING. 

Mrs.  C.  H.  Wheeler. 

One  cup  of  suet,  one  cup  of  molasses,  three  cups  of  flour,  one 
egg,  onef%up  raisins  seeded,  one  teaspoon  of  soda  dissolved  in  a 

> 't 

Duryed'8  "Satin  Qloss  Starch"  Excels  all  Others. 

7 


86  THE-  HOME   COOK   BOOK. 

cup  of  sweet  milk,  spices  to  suit  the  taste;  steam  three  hours, 
and  serve  with  liquid  sauce. 

PLUM  PUDDING. 

Mrs.  H.  E.  Houghton. 

One  cup  suet,  one  cup  sweet  milk,  one  cup  molasses,  one  cup 
sugar,  one  cup  currants,  two  and  a  half  cups  raisins,  four  cups 
flour,  one  teaspoon  cinnamon,  one  teaspoon  cloves,  one  teaspoon 
spice,  one  teaspoon  soda ;  boil  three  hours. 

PLUxM  PUDDING. 

Mrs.  H.  S.  Towle. 

One  pint  chopped  suet,  one  pint  sour  apples,  one  pint  raisins, 
one  pint  currants,  one-half  pint  sugar,  one-half  pint  sweet  milk, 
one  cup  of  citron ;  beat  eight  eggs  and  mix  with  the  above,  and 
add  sufficient  flour  to  make  it  stick  together;  boil  three  hours  in 
a  cloth  bag;  serve  with  brandy  sauce. 

ENGLISH  FRUIT  PUDDING. 

Mrs.  H.  S.  Bristol. 

One  pound  currants,  one  pound  stoned  raisins,  one  pound 
sugar,  one  pound  suet,  two  pounds  of  grated  or  soaked  bread, 
six  eggs,  one-half  teaspoon  saleratus,  one  teaspoon  salt,  and  one 
grated  nutmeg;  crumb  the  soft  part  of  the  bread  fine;  soak  the 
crust  with  boiling  milk,  or  water  will  do;  beat  up  the  eggs  and 
put  all  together,  mixing  thoroughly  with  the  hands;  take  a  square 
piece  of  cotton  cloth  and  lay  in  a  tin  pan,  put  the  pudding  into 
the  cloth  and  tie  down  close ;  put  into  a  pot  full  of  boiling  water, 
and  boil  five  hours ;  as  the  water  boils  away,  keep  adding  more. 

ENGLISH  PLUM  PUDDING. 

M.  Walker. 

One  pound  raisins,  (stoned),  one  pound  of  currants,  one 
pound  suet  very  finely  chopped,  one  pound  flour,  seven  eggs, 

Duryed's  "Satiyi  Oloss  Starch''^  Excels  all  Others. 


VALUABLE   RECIPES.  87 


two  wine  glasses  brandy,  three  of  sweet  wine,  sugar  and  spice 
to  taste;  (it  may  require  a  little  sweet  milk)  tie  it  tightly  in  a  vvell 
floured  cloth,  which  should  be  first  dipped  in  hot  water,  and  boi! 
for  four  hours;  or  it  may  be  boiled  in  a  pudding  form. 

PLUM  PUDDING. 

Mrs.  E.  Hempstead. 
One  pint  raisins,  one  pint  currants,  one  pint  suet,  one  pint 
flour,  one-half  pint  bread  crumbs,  one  cup  milk,  five  eggs,  spi- 
ces to  taste,  a  little  candied  orange  and  lemon ;  mix  all  together 
and  boil  three  hours.     To  be  eaten  with  wine  sauce. 

BLACK  PUDDING. 

Mrs.  H.  M.  Kidder,  Cranston,  111. 

One  teacup  of  molasses,  one  teacup  of  butter,  one  teacup  of 
sugar,  two  teacups  of  flour,  one  teacup  sour  milk,  four  eggs,  one 
nutmeg,  one  teaspoon  soda;  mix  butter  and  sugar  to  a  cream, 
add  eggs  well  beaten,  then  molasses,  then  nutmeg,  then  flour 
and  sour  milk;  last,  soda  dissolved  in  a  little  warm  water;  steam 
three  hours.  This  pudding  can  be  made  Saturday  and  heated 
over  again  for  Sunday.  Sauce  for  same :  Half  cup  butter,  one  of 
sugar,  worked  thoroughly  together  to  a  cream;  put  a  teacup  and 
a  half  of  water  in  sauce  pan,  and  when  it  boils,  thicken  with 
flour  to  the  consistency  of  cream;  take  from  the  fire  and  stir 
rapidly  into  it  the  butter  and  sugar;  it  will  be  like  white  foam; 
flavor  to  taste.     This  is  an  excellent  sauce  for  all  puddings. 

BIRD'S  NESTS. 

Mrs.  F.  M.  Craigie. 

Pare  six  or  eight  large  apples,  (Spitzenbergs  or  Greenings  are 
best,)  and  remove  the  core  by  cutting  from  the  end  down  into 
the  middle,  so  as  to  leave  the  apple  whole,  except  where  the 
core  has  been  removed ;  place  them  as  near  together  as  they  can 
stand  with  the  open  part  upward,  in  a  deep  pie-dish ;  next  make 

Duryed'8  "Satin  Qlosa  Starch*^  Excels  all  Others. 


88  THE   HOME    COOK   BOOK. 

a  thin  batter,  using  one  quart  sweet  milk,  three  eggs  with  suffi- 
cient flour,  and  pour  it  into  the  dish  around  the  apples,  also  fill- 
ing the  cavities  in  them ;  bake  them  in  a  quick  oven ;  eat  them 
with  butter  and  sugar. 

CHOCOLATE  PUDDING. 

Mrs.  Packard. 

One  quart  milk,  three  tablespoons  sugar,  four  tablespoons  corn 
starch,  two  and  a  half  tablespoons  chocolate;  scald  the  milk  over 
boiling  water ;  dissolve  the  corn  starch  in  a  little  scalded  milk, 
and  before  it  thickens  add  the  chocolate  dissolved  in  boiling 
Avater ;  stir  until  sufficiently  cooked.  Use  with  cream,  or  sauce 
of  butter  and  sugar,  stirred  to  a  cream. 

COCOANUT  PUDDING. 

C.  A.  Tinkham. 

One  quart  sweet  milk,  ten  tablespoons  grated  cocoanut,  one 
cup  powdered  sugar,  and  whites  of  ten  eggs;  bake  one  hour, 
evenly  and  slowly ;  to  be  served  cold,  with  sugar  and  cream. 

'      A  DELMONICO  PUDDING. 

Mrs.  De  Forrest. 

Three  tablespoons  of  corn  starch,  the  yolks  of  five  eggs,  six 
tablespoons  of  sugar;  beat  the  eggs  light,  then  add  the  sugar, 
and  beat  again  till  very  light ;  mix  the  corn  starch  with  a  little 
cold  milk,  mix  all  together,  and  stir  into  it  one  quart  of  milk,  just 
as  it  is  about  to  boil,  having  added  a  little  salt;  stir  it  until  it  has 
thickened  well ;  pour  it  into  a  dish  for  the  table,  and  place  it  in 
the  oven  until  it  will  bear  icing ;  place  over  the  top  a  layer  of 
canned  peaches,  and  it  improves  it  to  mix  the  syrup  of  the 
peaches  with  the  custard  part ;  beat  the  whites  to  a  stiff  froth, 
with  two  tablespoons  white  sugar  to  an  egg,  then  put  it  into  the 
oven  till  it  is  a  light  brown. 

Duryed'8  ^' Satin  Qlosa  Starch"  Excels  all  Others, 


VALUABLE   RECIPES.  89 


QUEEN'S  PUDDING. 

Mrs.  A.  P.  Wightman,  Evanston. 

One  quart  of  sweet  milk,  one  pint  of  bread  crumbs,  five  eggs, 
one  teaspoon  of  corn  starch,  one  large,  or  two  small,  lemons, 
one  cup  of  common  sugar,  and  one  of  pulverized  sugar ;  bring 
the  milk  to  a  scald,  pour  it  over  the  bread  crumbs  and  let  it 
cool ;  beat  the  yolks  of  the  eggs  and  one:  cup  of  common  sugar 
together,  and  mix  in  the  cornstarch  also;  just  before  putting  in 
to  bake,  add  the  grated  rind  of  the  lemon,  and  bake  twenty  min- 
utes. Beat  the  whites  of  the  eggs  and  one  cup  of  pulverized 
sugar  together,  and  add  the  lemon  juice;  when  the  pudding  is 
done,  put  this  on  the  top  and  set  it  in  the  oven  again  for  a  few 
minutes;  to  be  eaten  cold. 


QUEEN  OF  PUDDINGS. 

Mrs.  L.  H.  Clement. 

One  pint  of  nice  bread  crumbs,  one  quart  of  milk,  one  cup  of 
sugar,  the  yolks  of  four  eggs  well  beaten,  the  rind  of  one  lemon 
grated,  and  butter  the  size  of  an  egg;  bake  three-quarters  of  an  .<i^ 
hour;  beat  the  whites  of  the  eggs  to  a  stiff  froth,  adding  a  cup  of 
powdered  sugar  and  the  juice  of  the  lemon;  spread  this  over  the 
pudding  when  done  and  replace  in  the  oven  until  slightly 
browned. 

I  ROI.Y-POLY. 

M. 

Take  one  quart  of  flour;  make  good  biscuist  crust;  roll  out 
one-half  inch  thick  and  spread  with  any  kind  of  fruit,  fresh  or 
preserved;  fold  so  that  the  fruit  will  not  run  out;  dip  cloth  into 
boiling  water,  and  flour  it  and  lay  around  the  pudding  loosely, 
leaving  room  to  swell ;  steam  one  or  one  and  one-half  hours ; 
serve  with  boiled  sauce ;  or  lay  in  steamer  without  a  cloth,  and 
steam  for  one  hour. 


Duryed's  "Satin  Oloss  Starch^^  Excels  all  Others. 


90  THE    HOME    COOK    BOOK. 


RAILROAD  PUDDING. 

E.  Gage. 

Cook  a  dozen  apples  soft,  then  stir  in  about  a  pint  of  Graham 
flour;  salt  it;  then  eat  with  sugar,  cream  and  butter;  it  is  very 
simple,  and  good  for  people  troubled  with  dyspepsia. 

RICE  PUDDING. 

E.  Gage. 

One  quart  of  milk,  with  two  tablespoons  of  rice ;  let  it  come  to 
a  boil,  then  pour  it  over  two  tablespoons  of  sugar,  one-half  cup 
of  raisins,  a  little  lump  of  butter,  flavor  with  ground  cinnamon. 
Bake  until  thick. 

RICE  PUDDING  WITHOUT  EGGS. 

Mrs.  C.  H.  Wheeler  and  others. 

Two  quarts  of  milk,  half  a  teacup  of  rice,  a  little  less  than  a 
teacup  of  sugar,  the  same  quantity  of  raisins,  a  teaspoon  of  cin- 
namon or  allspice ;  wash  the  rice,  and  put  it  with  the  rest  of  the 
ingredients  into  the  milk;  bake  rather  slowly  from  two  to  three 
hours ;  stir  two  or  three  times  the  first  hour  of  baking.  If  prop- 
erly done,  this  pudding  is  delicious. 

COTTAGE  PUDDING. 

Mr.  G.  S.  Whitaker. 

One  cup  of  sugar,  one  cup  of  sweet  milk,  one  pint  of  flour,  % 
two  tablespoons  oi  melted  butter,  one  teaspoon  of  soda,  two  tea- 
spoons of  cream  tartar,  one  egg. 


I 


COTTAGE  PUDDING. 

M.  G.  Rand. 


/  .'      One  teacup  of  white  sugar,  one-half  cup  of  butter,   (or  little 
/      less,)  one  cup  sweet  milk,  one  egg,  a  little  nutmeg,  one  pint  of 
flour,  three  teaspoons  of  baking  powder;  rub  the  butter,  sugar 


DiJ^a^ 


8  *'Salin  Gloss  Starch  "  Excels  all  Others. 


VALUABLE   RECIPE8.  91 


and  egg  together  until  light,  add  the  nutmeg  and  milk,  stir  the 
baking  powder  into  the  flour  while  dry,  and  add  just  as  the  pud- 
ding is  to  be  put  in  the  oven;  bake  in  a  quart  basin,  very  slowly; 
bring  to  the  table  hot,  cut  like  cake,  and  serve  with  sauce  made 
according  to  the  following  directions:  Rub  one  tablespoono! 
flour  in  a  little  cold  water  until  smooth,  then  turn  it  into  one 
pint  of  boiling  water,  letting  it  cook  five  minutes,  stirring  con- 
stantly; add  sugar,  salt  and  nutmeg  to  suit  the  taste. 

1. 

COTTAGE  PUDDING. 

Mrs.  D.  C.  Norton. 

One  cup  of  sugar,  butter  the  size  of  a  large  egg,  one  cup  sour 
milk,  one  teaspoon  saleratus,  (sweet  milk  is  just  as  good  if  two 
teaspoons  of  baking  powder  is  used  instead  of  saleratus,)  two 
eggs,  two  heaping  cups  of  flour,  a  little  salt. 


PUDDING  IN  HASTE. 

Mrs.  F.  E.  Stearns. 

Three  eggs,  three  cups  of  milk,  and  three  cups  of  flour;  bake 
in  patty  tins  or  cups,  and  serve  with  hot  sauce. 

MINUTE  PUDDING. 

C,»K>«nnicott. 

One-half  cup  milk,  five  large  spoons  flour,  three  eggs,  one-half 
teaspoon  of  salt,  stirred  smoothly  together;  stir  this  into  one  pint 
of  boiling  milk. 

A  QUICK  PUDDING. 

Mrs.  A.  W.  D. 

One-half  pint  of  milk,  one-half  pint  of  cream,  three  eggs 
beaten  separately,  little  over  one-half  pint  flour;  season  with 
lemon  or  vanilla. 


y 


Duryea'a  **Sa(ln  Oloas  Starch^*  Excels  all  Others. 


92  THE   HOME    COOK   BOOK. 

BOILED  INDIAN  PUDDING. 

Mrs.  A.  W.  D. 

Three  cups  of  raisins,  one  cup  of  chopped  suet  or  butter,  one 
pint  of  Indian  meal,  four  sour  apples,  one  quart  of  milk,  one 
egg,  and  a  little  salt. 

BAKED  INDIAN  PUDDING. 

Mrs.  A.  W.  D. 

Seven  spoons  of  Indian  meal,  two  spoons  of  butter,  one-half 
teaspoon  salt,  one  teacup  molasses,  ginger  or  cinnamon  to  your 
taste;  pour  into  these  a  quart  of  milk  while  boiling  hot;  mix 
well  and  put  in  a  buttered  dish ;  just  as  you  put  it  in  the  oven, 
stir  in  a  teacup  of  cold  water,  which  will  produce  the  same  effect 
as  eggs.     Bake  three-quarters  of  an  hour. 

BOILED  INDIAN  PUDDING. 

Mrs.  De  Forest. 

One  quart  of  good  butter  milk  or  thick  sour  milk,  two  table- 
spoons of  sweet  cream,  three  eggs,  one  teaspoon  soda,  three 
handsful  of  flour,  a  little  salt,  Indian  meal  to  make  a  rather  thin 

batter. 

INDIAN  PUDDING. 

Mrs.  Benham. 

One  quart  of  milk,  four  tablespoons  ( heaping )  of  Indian  meal, 
one  tablespoon  flour,  one  teaspoon  of  ginger,  one  of  cinnamon, 
one  lemon  peel,  one  teaspoon  salt,  two  eggs,  one  cup  molasses; 
bake  three  hours,  not  in  too  hot  an  oven  ;  boil  the  meal  in  half  the 
quantity  of  milk,  one  cup  raisins,  one  cup  of  suet,  (not  too  full), 
add  the  remainder  of  milk  before  the  eggs. 

GRAHAM  PUDDING. 

Thos.  G.  F.  De  Forest. 

One  and  a  half  coffee  cups  Graham  flour,  one-half  coffee  cup 
molasses,  one-fourth  coffee  cup  butter,  one-half  coffee  cup  sweet 

Duryea'a  '^ Satin  Gloss  Starch'^  Excels  all  Others. 


VALUABLE   RECIPES.  93 


milk,  one  egg,  one  even  teaspoon  soda,  one  good  half  cup  rais- 
ins, one  good  half  cup  currants ;  salt  and  spice  to  taste ;  steam 
two  and  a  half  or  three  hours ;  serve  with  liquid  sauce. 

SUNDERLAND  PUDDING. 

Mrs.  C.  M.  Dickerman,  Rockford. 

Eight  tablespoons  flour,  four  eggs,  three  pints  sweet  milk, 
one  tablespoon  melted  butter,  one-half  nutmeg;  bake  in  a  pie 
tin ;  serve  with  pudding  sauce. 

DANDY  JACK. 

Mrs.  Benham. 

One  pint  milk,  yolks  of  three  eggs,  two  heaping  tablespoons 
corn  starch,  one-half  cup  sugar ;  flavor  as  you  like ;  for  top,  the 
whites  of  the  eggs  and  a  little  sugar.  ' 

PRETTY  PUDDING. 

Mrs.  Charles  Bradbury. 

One  tablespoon  flour  wet  with  one-half  cup  of  cold  milk,  the 
yolks  of  three  eggs  beaten,  one  small  cup  of  sugar ;  mix  these 
together ;  put  one  quart  of  milk  in  a  kettle,  and  set  it  in  boiling 
water ;  when  the  milk  is  at  the  boiling  point,  stir  in  the  above 
mixture  with  vanilla  or  rose  flavoring ;  stir  till  it  begins  to  thick- 
en, then  take  it  off  and  let  it  cool  a  little ;  pour  it  into  a  pudding 
dish  or  cups ;  then  beat  the  whites  of  the  eggs  to  a  stiff  froth,  add 
a  teaspoon  of  fine  white  sugar,  and  drop  it  on  the  top  of  the  cus- 
tard in  rounds  about  as  large  as  an  egg ;  put  a  small  spoon  of  cur- 
rant or  other  tart  jelly  on  the  middle  of  each  round ;  serve  cold. 

WEBSTER  PUDDING. 

Mrs.  O.  L.  Wheelock. 

One  cup  molasses,  one  cup  milk,  one  cup  suet,  one-half  cup 
brandy,  or  wine  if  you  like,  one  teaspoon  saleratus,  one  teaspoon 


Daryea's  '^ Satin  O/osa  Starch"  Excel i^  all  Others. 


94  THE   HOME    COOK    BOOK. 


cloves,  one  teaspoon  cinnamon,  one-half  nutmeg,  two  cups  cur- 
rants, one  teaspoon  salt ;  mix  as  soft  as  pound  cake,  and  steam  it 
two  hours.     Serve  with  hard  sauce. 

SPONGE  PUDDING. 

Mrs.  Ada  Sturtevant,  Delaware,  Wis. 

One-half  cup  of  butter,  or  one  cup  of  chopped  suet,  one-third 
cup  molasses,  one-half  cup  wine,  one-half  cup  sweet  milk,  three 
cups  flour,  one  teaspoon  soda,  raisins  and  such  spices  as  you 
prefer,  about  one-half  spoonful  of  each ;  dried  cherries  are  nice, 
instead  of  raisins,  or  it  is  good  without  any  fruit;  steam  two 
hours  and  serve  hot  with  sauce. 

POUND  CAKE  PUDDING. 

Mrs.  E.  L.  Nichols. 

One  cup  of  sugar,  one-half  of  butter,  rub  to  a  cream,  add  one 
-cup  of  milk,  three  eggs,  the  yolks  and  whites  beaten  separately, 
one  teaspoon  of  soda  in  the  milk,  two  teaspoons  of  cream  tartar 
in  the  flour;  fruit;  bake  or  steam  an  hour. 

ROME  PUDDING. 

Mrs.  M.  J.  Woodworth. 

Eight  good  sized  apples  stewed  and  strained,  the  yolks  of  five 
eggs,  one-quarter  pound  of  butter,  one  lemon  chopped  fine,  one- 
half  pound  sugar,  one  gill  of  cream ;  put  a  thin  paste  on  a  plate, 
as  for  custard  pie,  and  bake. 

ASTOR  HOUSE  PUDDING. 

Mrs.  Lamkin. 

Two-thirds  of  a  cup  of  rice,  three  pints  of  milk,  one  cup  of 
sugar,  a  little  salt,  a  piece  of  butter  one-half  the  size  of  an  egg ; 
let  it  come  to  a  boil ;  bake  one  and  one-half  hours  in  a  slow 
oven. 


Duryea's  '^ Satin  Gloss  Starch^*  Excels  all  Others. 


VALUABLE    RECIPES.  95 


BATTER  PUDDING. 

Mrs.  H.  L.  Bristol. 
One  pint  of  milk,  four  eggs,  the  yolks  and  whites  beaten  sep- 
arately, ten  tablespoons  of  sifted  flour,  a  little  salt ;  beat  in  the 
whites  of  the  eggs  the  last  thing  before  baking ;   bake  half  an 
hour. 

BATTER  PUDDING. 

Mrs.  Booth. 

Seven  eggs,  two  pint  cups  of  milk,  eight  spoons  of  flour, 
(large  iron  spoon),  a  pinch  of  salt;  beat  the  yellow  of  the  eggs, 
then  add  the  flour  and  one  cup  of  milk  to  beat  the  lumps  out; 
add  the  rest  of  the  milk,  and  last  of  all,  the  whites  of  the  eggs 
well  beaten ;  bake  one  hour ;  this  will  do  for  ten  persons. 

BAKED  BATTER  PUDDING. 

One  quart  of  sweet  milk,  seven  tablespoons  of  flour,  (beeping) 
six  eggs  well  beaten,  (whites  separated,)  one  tablespoon  brandy; 
put  the  whites  of  the  eggs  in  the  last  thing,  and  bake  half  an 
hour.     To  be  eaten  with  brandy  sauce. 

STEAMED  BATTER  PUDDING. 

Mrs.  L.  H.  Davis. 

Two  eggs  and  one  tablespoon  of  sugar  beaten  together,  one 
cup  of  milk,  two  cups  flour,  one  tablespoon  melted  butter,  half 
teaspoon  soda,  one  teaspoon  cream  tartar ;  beat  well,  and  pour 
the  batter  over  either  sliced  apples  or  peaches,  and  steam  one 
hour  and  a  quarter;  this  will  fill  a  three  pint  basin.  Serve  with 
hot  sauce. 

AMHERST  PUDDING. 

Mrs.  F.  M.  Craigie. 

Three  cups  of  flour,  one  of  suet,  one  of  milk,  one  of  molasses, 
two  of  raisins ;  salt  and  spice  to  your  taste ;  one  teaspoon  of  sal- 
eratus ;  boil  it  in  a  bag  three  hours.  For  sauce :  One  cup  of  su- 
gar, one-half  of  butter,  one  egg. 

Dxiryea^s  ^^ Satin  Oloss  Starch"  Excels  all  Others. 


96  THE  HOME    COOK   BOOK. 

CORN  PUDDING. 

Mrs.  F.  M.  Craigie. 

One  dozen  ears  of  corn,  one  pint  of  milk,  two  eggs,  salt,  two 
teaspoons  of  sugar,  two  of  flour ;    bake  one  hour  in  quick  oven. 

BREAD  PUDDING. 

Mrs.  Freeman. 

Soak  a  pint  of  bread  crumbs  in  milk  for  an  hour,  then  squeeze 
with  the  hands  to  a  pulp,  and  mix  well  with  a  gill  of  milk,  then 
add  three  tablespoons  of  sugar,  one-quarter  pound  of  raisins,  one- 
quarter  pound  of  melted  butter,  and  the  yolks  of  four  eggs;  then 
beat  the  whites  of  the  eggs  to  a  froth  and  mix  with  the  rest ;  turn 
the  mixture  into  a  dish  and  bake;  bake  about  forty  minutes. 
Serve  with  wine  sauce,  hot  or  cold,  according  to  taste. 

BREAD  PUDDING. 

Mrs.  C.  M.,  Winnetka,  111. 

Put  a  pint  of  scalded  milk  to  a  pint  of  bread  crumbs  and  add 
the  yolks  of  four  eggs  well  beaten,  a  teacup  of  sugar,  butter 
the  size  of  an  egg,  and  the  grated  rind  of  a  lemon ;  bake,  and 
then  beat  the  whites  of  the  eggs  into  a  cup  of  powdered  sugar 
and  the  juice  of  one  lemon ;  cover  the  pudding  with  it,  and  set 
it  in  the  oven  till  it  is  a  brownish  yellow. 

BAKED  CRACKER  PUDDING. 

Mrs.  H.  P.  Stowell. 

Two  quart?-  of  sweet  milk,  seven  Boston  butter  crackers, 
rolled,  three  eggs,  a  little  nutmeg,  a  little  salt ;  sweeten  with  su- 
gar to  taste.     Bake  two  hours  and  a  half  in  a  moderate  oven. 

APPLE  BREAD  PUDDING. 

Mrs.  O.  L.  Wheelock. 

Pare,  core  and  chop  one-half  dozen  sour  apples ;  dry  bread  in 
the  oven  until  crisp,  then  roll ;  butter  a  deep  dish  and  place  in 

Duryea's  ^' Satin  Gloss  Starch  ^^  Excels  all  Others. 


VALUABLE   RECIPES.  97 


it  a  layer  of  crumbs  and  apples  alternately,  with  spice,  and  one- 
half  cup  of  beef  suet  chopped  fine  j  pour  in  one-half  pint  of  sweet 
milk,  and  bake  till  nicely  browned ;  serve  with  hard  sauce. 

APPLE  PUDDING. 

Mrs.  W.  Guthrie. 

Five  eggs,  one  pint  milk,  four  tablespoons  flour,  four  apples 
grated;  bake  one  hour  and  a  quarter;  serve  with  sweetened  cream 
or  pudding  sauce. 

APPLE  PUDDING. 

Etta  C.  Springer. 

Five  large  sour  apples  chopped,  one  cup  raisins,  one  cup 
sugar,  one  cup  sweet  milk,  one  cup  flour,  one-half  cup  butter, 
two  eggs,  little  salt,  butter  and  sugar  worked  together ;  bake  one 
hour;  any  sauce  you  please. 

HUCKLEBERRY  PUDDING. 

Mrs.  B.  J.  Seward. 

One  teacup  molasses,  one  dessert  spoon  saleratus,  stirred 
thoroughly  in  the  molasses ;  as  much  flour  as  can  be  stirred  in 
with  one  quart  of  huckleberries.  To  be  steamed  four  hours  in  a 
basin,  or  boiled  in  a  pudding  bag.  Serve  with  liquid  sauce. 
An  excellent  dessert. 

HUCKLEBERRY  PUDDING. 

Mrs.  Bartlett. 

One  brick  loaf,  wet  it  with  boiling  milk,  say  one  pint,  four 
eggs,  little  salt,  and  one  quart  of  berries.  Boil  one  and  a  half 
hours.     Serve  with  wine  sauce. 

FIG  PUDDING. 

Mrs.  E.  Wood. 

One  pound  suet  chopped  fine,  one  pound  wheat  flour,  one- 
half  loaf  of  wheat  bread,  one  pound  figs  chopped,  one  and  a  half 

Duryed's  "Satin  Oloss  Starch'^  Excels  all  Others. 


98  THE   HOME    COOK    BOOK. 


cups  molasses,  one  teaspoon  soda,  one  teaspoon  cream   tartar. 
To  be  eaten  with  sauce. 

FIG  PUDDING. 

E.  M.  Walker. 

One-half  pound  figs,  one-quarter  pound  greated  bread,  two 
and  a  half  ounces  powdered  sugar,  three  ounces  butter,  two 
eggs,  one  teacup  of  milk.  Chop  the  figs  small  and  mix  first 
with  the  butter,  then  all  the  other  ingredients  by  degrees ;  but- 
ter a  mould,  sprinkle  with  bread  crumbs,  cover  it  tight  and  boil 
for  three  hours. 

CURRANT  PUDDING. 

Mrs.  Bartlett. 

Slice  a  baker's  loaf,  add  butter,  stew  and  sweeten  three  pints 
of  currants,  turn  over  the  bread,  and  set  away  until  cold ;  serve 
without  sauce,  slice  the  bread  thin. 


MUSKMELON  PUDDING. 

Mrs.  De  Forest. 

One-half  cup  butter,  one  pint  milk,  two  eggs,  three  teaspoons 
baking  powder,  nearly  one  quart  of  flour.  Steam  <-wo  hours, 
serve  with  a  liquid  sauce. 

FRUIT  PUDDING. 

Mrs.  S.  W.  Cheever,  Ottawa,  111. 

One  cup  milk,  one  cup  sugar,  two  eggs,  two  teaspoons  cream 
tartar,  one  teaspoon  soda,  flour,  dried  fruit ;  steam  two  hours. 
Sauce :  To  a  pint  of  milk,  add  a  lump  of  butter  size  of  a  small 
egg,  let  this  come  near  to  a  boil ;  save  out  from  the  pudding  half 
teacup  batter,  thin  it,  and  stir  into  the  hot  milk,  stir  all  the  time 
till  it  begins  to  thicken ;  sweeten  and  flavor  to  the  taste. 

Duryea'i  '^ Satin  Gfoss  Starch^^  Excels  all  Others. 


( 

VALUABLE   RECIPK8.  99 


SWEETMEATS  PUDDING. 

Mrs.  C.  E.  Browne. 

Make  a  nice  pie  crust,  little  or  much,  as  you  may  desire,  and 
roll  it  out  in  a  long  oval  shape ;  spread  thickly  with  raspberry  or 
currant  jam,  or  with  stewed  fruit,  cherries,  or  plums,  then  wet 
the  edges  of  the  dough  with  cold  water,  and  roll  it  up,  closing 
the  edges  tightly.  Steam  it  for  an  hour  or  more,  and  serve  in 
slices  with  a  sauce  of  butter  and  sugar  beaten  well  together,  with 
nutmeg  or  other  flavoring. 

CHERRY  PUDDING. 

Mrs.  H.  S.  Towle. 

One  pint  flour,  one  pint  sweet  milk,  one  quart  cherries,  four 
eggs,  a  little  butter  and  salt,  baking  powder;  steamed;  serve 
with  cream  and  sugar. 

JELLY  PUDDING. 

Mrs.  C.  H.  Wheeler. 

One  quart  of  milk,  one  pint  of  bread  crumbs,  yolks  of  four 
beaten  eggs,  one  half  cup  of  sugar;  bake  about  half  an  hour; 
when  cool,  spread  jelly  over  the  pudding,  beat  the  whites  with 
a  little  sugar,  and  spread  on  top  for  frosting ;  set  back  in  the  oven 
a  few  minutes  after  the  whites  have  been  spread  on  the  pudding; 
excellent  for  Sunday  dinners,  as  it  may  be  eaten  cold. 

BAKEWELL  PUDDING. 

E.  M.  Walker. 

Cover  a  dish  with  thin  puff  paste,  and  put  over  it  a  layer  of 
any  kind  of  firm  jelly,  one-half  inch  thick;  take  the  yolks  of  four 
eggs,  and  one  white,  one-(iuarter  pound  sugar,  one-quarter 
pound  butter,  twelve  sweet,  and  eight  bitter  almonds,  well 
pounded ;  beat  all  together  to  a  froth,  pour  over  the  jelly  and 
bake  one-half  hour  in  a  moderate  oven. 


Duryed'a  ^^ Satin  Oloss  Starch  "  Excels  all  Others. 


100  THE   HOME    COOK    BOOK. 

KISS  PUDDING. 

Mrs.  F.  B.  Cole. 

One  quart  milk,. three  tablespoons  of  corn  starch,  yolks  of  four 
eggs,  half  cup  sugar,  and  a  little  salt ;  put  part  of  the  milk,  salt 
and  sugar  on  the  stove  and  let  it  boil ;  dissolve  the  corn  starch 
in  the  rest  of  the  milk ;  stir  into  the  milk,  and  while  boiling  add 
the  yolks.     Flavor  with  vanilla. 

Frosting — Whites  of  four  eggs  beaten  to  a  stiff  froth,  half  a 
cup  of  sugar ;  flavor  with  lemon,  spread  it  on  the  pudding,  and 
put  it  into  the  oven  to  brown,  saving  a  little  of  the  frosting  to 
moisten  the  top ;  then  put  on  grated  cocoanut  to  give  it  the  ap- 
pearance of  snow  flake. 

MERINGUE  PUDDING. 

Mrs.  C.  A.  Rogers. 

One  pint  of  stale  bread  crumbs,  one  quart  of  milk,  the  yolks 
of  four  eggs,  butter  the  size  of  an  egg,  a  small  cup  of  sugar,  salt, 
the  grated  rind  of  one  lemon ;  bake.  When  cool,  spread  the 
top  with  preserves  or  jelly ;  beat  the  whites  of  the  eggs  with  five 
tablespoons  of  pulverized  sugar ;  spread  on  the  pudding  and 
brown  in  a  quick  oven ;  eat  with  cream. 

CORN  STARCH  LEMON  PUDDING. 

Glen  Cove  Starch  Co. 
Grate  the  rind  of  two  lemons,  add  the  juice  and  rind  to  six 
ounces  of  sugar  and  three  ounces  of  the  improved  corn  starch.  ■ 
Stir  this  well  into  some  cold  water,  sufficient  to  make  it  smooth. 
Place  three  pints  of  milk  on  the  fire ;  when  boiling  add  the 
above,  stirring  all  the  time  until  it  thickens.  Remove  it  from 
the  fire,  and  add  one  ounce  of  butter  and  four  eggs.  Stir  again 
while  on  the  fire,  taking  care  not  to  allow  it  to  burn ;  as  soon  as 
it  becomes  thick,  remove  it  and  fill  out  some  small  cups  or 
forms,  previously  dipped  in  cold  water.  Place  them  aside;  in 
one  hour  they  will  be  fit  to  turn  out.  Cream  and  sugar  or  any 
sauce  preferred. 

Duryea^a  *' Satin  Oloss  Starch  "  Excels  all  Others. 


VALUABLE   RECIPES.  101 

Sauce. — One  ounce  of  the  improved  corn  starch  in  a  little 
cold  milk ;  blend  till  smooth ;  then  pour  a  pint  of  boiling  milk 
on  it.  Beat  the  white  of  four  eggs  in  three  ounces  of  sugar,  one 
glass  of  brandy ;  add  this  to  the  sauce,  and  allow  it  to  remain  on 
the  fire  a  short  time,  stirring  all  the  while.  The  sauce  can  be 
served  hot  or  cold.     May  be  flavored  with  anything  to  fancy. 


ORANGE  PUDDING. 

Mrs.  J.  G.  Hamilton. 

Peel  and  cut  five  sweet  oranges  into  thin  slices,  taking  out  the 
seeds ;  pour  over  them  a  coffee  cup  of  white  sugar ;  let  a  pint  of 
milk  get  boiling  hot,  by  setting  it  in  a  pot  of  boiling  water ;  add 
the  yolks  of  three  eggs,  well  beaten,  one  tablespoon  of  corn 
starch,  made  smooth  with  a  little  cold  milk ;  stir  all  the  time ;  as 
soon  as  thickened,  pour  over  the  fruit.  Beat  the  whites  to  a 
stiff  froth,  adding  a  tablespoon  of  sugar,  and  spread  over  the 
top  for  frosting ;  set  it  in  the  oven  for  a  few  minutes  to  harden ; 
eat  cold  or  hot,  (better  cold,)  for  dinner  or  supper.  Berries  or 
peaches  can  be  substituted  for  oranges. 


CREAM  PUFFS. 

Mrs.  Watson  Thatcher.  • 

One  and  one-half  cups  of  flour,  two-thirds  of  a  cup  of  butter, 
one-half  pint  of  boiling  water;  boil  butter' and  water  together 
and  stir  in  the  flour  while  boiling ;  let  it  cool  and  add  five  well 
beaten  eggs;  drop  on  tins  and  bake  thirty  minutes  in  a  quick 
oven ;  fill  them  with  the  following :  One  pint  of  milk,  one  cup 
of  sugar,  two-thirds  of  a  cup  of  flour,  two  eggs ;  beat  the  eggs, 
flour  and  sugar  together,  and  stir  them  in  the  milk  while  it  is 
boiling.  When  partially  cool,  flavor  with  lemon.  These  are 
favorites  in  bake  shops. 


Enquire  for  Duryea'a  '^Improved  CornjStarch.^'      It  is  pure. 


102  THE   HOME    COOK    BOOK. 

DESSERT  PUFFS. 

Mrs.  N.  C.  Gri^Iey,  Evanston. 

One  pint  sweet  milk,  scant  pint  flour,  three  eggs,  (whites  and 
yolks  beaten  separately ;)  bake  in  cups.  To  be  eaten  with  liquid 
sauce. 

PUFF  PUDDING. 

Mrs.  C.  A.  Rogers. 

Five  tablespoons  of  flour,  five  tablespoons  of  milk,  five  eggs 
stirred  smooth ;  turn  on  a  pint  of  boiling  milk,  and  bake  twenty 
minutes.     To  be  eaten  with  hard  sauce. 

MOLLY  PUFFS. 

Mrs.  George  B.  Gushing. 

One  cup  Indian  meal  scalded ;  when  it  cools,  add  two  cups 
of  rye  meal,  two  eggs,  one  tablespoon  of  brown  sugar,  and  a 
small  half  teaspoon  of  soda ;  fry  them,  dropped  from  a  spoon  in 
boiling  lard. 

GERMAN  PUFFS. 

H.  M,  Brewer. 

One  pint  sweet  milk,  five  tablespoons  flour,  one  tablespoon 
melted  butter,  six  eggs,  leaving  out  the  whites  of  three ;  bake  in 
buttered  cups,  half  filled,  twenty  minutes,  in  hot  oven. 

For  Sauce. — Beat  the  whites  of  five  eggs  to  a  stiff"  froth,  and 
one  coffee  cup  powdered  sugar,  and  the  juice  of  two  oranges; 
turn  the  pudding  from  the  cups  on  to  a  platter,  and  cover  with 
the  sauce,  just  before  sending  to  the  table. 

DUMPLING  FOR  ANY  KIND  OF  POT-PIE. 

Mrs.  E.  R.  Harmon. 

One  quart  of  flour;  mix  in  it  three  teaspoons  of  baking  pow- 
der; rub  in  a  piece  of  butter  about  the  size  of  an  egg,  and  mix 
very  soft  with  sweet  milk;   roll  about  an  inch  thick;  cut  in 

Enquire  for  Duryea'a   "Improved  Corn  Starch.''''      It  is  pure. 


VALUABLE   RECIPES.  103 


squares;  put  in  steamer  over  the  pot;  cover  tightly  with  cloth 
before  you  put  cover  on,  keeping  it  air-tight;  steam  for  half  an 
hour. 

A  SIMPLE  DESSERT. 

A.  S.  Ewing. 

Put  a  teacup  of  tapioca  into  sufficient  cold  water ;  boil  until 
the  lumps  become  almost  transparent ;  squeeze  the  juice  of  two 
lemons  partially  into  the  mixture,  then  slice  them  into  it,  sweet- 
en or  not,  then  eat  when  cold,  with  cream  and  sugar. 

GERMAN  PUDDING. 

A.  S.  Ewing. 

Beat  six  eggs  separately  until  very  light;  add  one  pint  milk  to 
the  yolks,  six  tablespoons  flour,  one-half  spoon  butter,  one-half 
nutmeg  and  salt  spoon  salt ;  stir  in  whites  of  eggs  last.  Bake 
half  an  hour. 

Sauce. — Six  tablespoons  sugar,  one-half  pound  butter  worked 
to  a  cream,  one  egg,  one  wineglass  wine,  one-half  nutmeg ;  put 
on  the  fire  and  let  it  come  to  a  boil. 

AN  EXCELLENT  DESSERT. 

Mrs.  J.  Young  Scammon. 

One  can  or  twelve  large  peaches,  two  coffeecups  of  sugar,  one 
pint  of  water  and  the  whites  of  three  eggs;  break  the  peaches 
with  and  stir  all  the  ingredients  together;  freeze  the  whole  into 
a  form;  beat  the  eggs  to  a  froth. 

CHOCOLATE  PUDDING. 

Mrs.  E.  Wood. 

One  and  a  half  quarts  milk,  boiled,  one-half  cake  of  chocolate 
stirred  in  ^ilk,  small  cup  of  corn  starch  dissolved  in  little  water, 
add  too  eggs,  with  one  cup  sugar,  a  little  salt.     Cream  for  sauce. 

■    ■   ,  ■ —  .—  ,.    , - -..    .  —  -,  —  -,    —  „.■%     ■         ,  ,  ,,     ,  ^ 

Enquire  for  Duryed'a   ^'Improved  Corn  Starch.^'      It  is  pure. 


104  THE   HOME    COOK    BOOK. 

CHOCOLATE  PUFFS. 

Mrs.  O.  L.  Parker. 

One  pound  sugar  sifted,  one  of  chocolate  scraped  very  fine, 
mix  together ;  beat  the  white  of  one  egg,  and  stir  in  your  choco- 
late and  sugar;  continue  to  beat  until  stiff  paste;  sugar  your  pa- 
per, drop  them  on  it  and  bake  in  a  slow  oven. 

SNOW  BALLS. 

Mrs.  A.  W.  D. 

One  pint  of  flour,  one-half  of  sugar,  one-third  of  a  ciip  of  milk, 
three  eggs,  two  teaspoons  of  cream  tartar,  one  of  soda,  a  piece 
of  butter  the  size  of  an  egg  rubbed  into  the  flour.  Roll  out ; 
sift  over  lightly  with  flour ;  double  over  and  cut  out  with  a  wine 
glass.     When  fried,  roll  in  pulverized  sugar. 

•    CHERRY  PUDDING. 

H.  N.  Jenks. 

A  pint  of  bread  crusts  or  soft  crackers,  scalded  in  a  quart  of 
boiling  milk,  piece  of  butter  the  size  of  an  egg,  one  teaspoon  of 
salt,  three  eggs,  one  and  a  half  teacups  of  sugar  if  eaten  without 
sauce,  and  if  with  sauce  a  tablespoon  of  sugar ;  a  pinch  of  pul- 
verized cinnamon,  and  a  quart  of  stoned  cherries ;  bake  quickly. 

WIDOW  BEDOT  PUDDING. 

Mrs.  J.  J.  Mcdrath. 

One  cup  of  suet  chopped  fine,  one  cup  of  raisins,  one  cup  of 
sweet  milk,  spice  to  taste,  flour  to  make  a  thick  batter;  steam 
one  hour  and  serve  with  butter  and  sugar  sauce. 

FRUIT  PUDDING. 

Place  in  a  tin  basin  fruit  of  any  kind,  (raspberries,  peaches 
and  apples  are  the  best,)  put  sugar  over  them,  and  a  little  water; 
if  peaches  are  used  put  them  in  after  paring  them,  whole ;   have 

Enquire  for  Duryea'8  "Improved  Corn  Starch."     It  is  pure. 


VALUABLE   RECIPES.  105 


ready  a  biscuit  crust,  made  of  one  pint  of  flour,  with  a  small 
piece  of  butter  or  lard,  a  little  salt,  two  teaspoons  of  baking 
powder,  and  water  or  milk  to  make  a  dough;  then  roll  out  crust, 
and  place  over  the  top  of  your  fruit  in.  the  tin ;  cover  with  another 
two  quart  basin,  to  give  room  for  the  crust  to  rise,  and  set  it  on 
the  stove;  as  the  fruit  stews  the  crust  will  steam  done.  Serve 
with  cream  and  sugar. 

GIPSY  PUDDING. 

L.  Osgood. 

Cut  stale  sponge  cake  into  thin  slices;  spread  them  with  cur- 
rant jelly  or  preserves;  put  two  pieces  together  like  sandwiches, 
and  lay  them  in  a  dish;  make  a  soft  custard,  pour  over  while  it 
is  hot,  let  cool  before  serving. 

CRACKED  WHEAT  PUDDING. 

Mrs.  A.  M.  Lewis. 

Cook  cracked  wheat  enough  for  two  meals ;  stir  in  a  few  min- 
utes before  taking  up,  raisins,  dates,  or  any  dried  fruit;  next 
day  prepare  a  custard  as  usual,  and  stir  thoroughly  through  the 
wheat,  and  bake  just  long  enough  to  bake  the  custard;  thus  you 
have  two  desserts  with  but  little  trouble.  Very  palatable  and 
nutritious. 

LEMON  PUDDING. 

Mrs.  White. 
Put  in  a  basin  one-fourth  pound  of  flour,  the  same  of  sugar, 
same  of  bread  crumbs  and  chopped  suet,  the  juice  of  one  good 
sized  lemon,  and  the  peel  grated;  two  eggs,  and  enough  milk  to 
make  it  the  consistency  of  porridge;  boil  in  a  basin  for  one  hour; 
serve  with  or  without  sauce. 

ORANGE  PUDDING. 

Nellie. 

Line  the  bottom  of  a  pudding  dish  with  stale  sponge  cake, 
slice  upon  the  cake  six  oranges;  make  a  custard  of  one  quart  of 

Enquire  for  Duryea'a  ^^Improved  Com  Starch."     It  h  purfi. 


106  THE   HOME    COOK    BOOK. 

milk  and  five  eggs,  leaving  out  the  whites  of  four ;  beat  the  whites 
to  a  stifif  froth,  adding  sugar,  put  on  top  of  pudding,  and  put  in 
the  over  until  brown, 

APPLE  SAGO  PUDDING. 

Mrs.  K. 

One  cup  sago  in  a  quart  of  tepid  water,  with  a  pinch  of  salt ; 
soaked  for  one  hour ;  six  or  eight  apples,  pared  and  cored,  or 
quartered,  and  steamed  tender,  and  put  in  the  pudding  dish; 
boil  and  stir  the  sago  until  clear,  adding  water  to  make  it  thin, 
and  pour  it  over  the  apples;  this  is  good  hot  with  butter  and 
sugar,  or  cold  with  cream  and  sugar. 

GERMAN  PUFFS. 

Mrs.  E.  P.  Thomas,  Rockford,  111. 

One  pint  sweet  milk,  four  eggs,  five  tablespoons  flour,  and  a 
little  salt.     Bake  three-quarters  of  an  hour. 

RICE  SNOW  BALLS. 

Boil  a  pint  of  rice  in  two  quarts  of  Avater,  with  a  teaspoon  of 
salt,  until  quite  soft,  then  put  it  in  small  cups,  having  them  quite 
full;  when  perfectly  cold,  turn  them  into  a  dish,  take  the  yolks 
of  three  eggs,  one  pint  of  milk,  one  teaspoon  corn  starch;  flavor 
with  lemon,  and  cook  as  you  do  soft  custard ;  turn  over  the  rice 
half  an  hour  previous  to  eating  it.  This  is  a  nice  dessert  in  hot 
weather.     Sweet  meats  are  a  good  accompaniment. 

FOAMING  SAUCE. 

Mrs.  King. 

One-half  tea  cup  of  butter,  the  same  of  sugar ;  beat  to  a  froth ; 
put  into  a  dish  and  set  in  a  pan  of  hot  water;  add  a  tablespoon 
of  hot  water,  or  if  preferred,  a  little  vanilla;  stir  one  way  until  it 
comes  to  a  very  light  foam. 

Enquire  for  Duryea's   "Improved  Corn  Starch.''      It  is  pure. 


VALUABLE    RECIPES.  107 


WINE  PUDDING  SAUCE. 
One  cup  of  sugar,  one-half  cup  of  butter,  one-half  cup  of  wine, 
one  egg;  beat  butter,  sugar  and  egg  together;  set  it  on  the  stove 
and  heat,  pour  in  the  wine,  add  a  little  nutmeg;  pour  from  one 
dish  to  another  a  few  times,  and  send  to  the  table. 

WINE  SAUCE. 
M.  A.  T. 

Two  teacups  of  sugar,  one  teacup  of  butter;  stir  to  a  cream; 
beat  two  eggs  very  light,  and  stir  all  together;  add  one  teacup  of 
wine;  mix  and  set  on  top  of  teakettle  of  boiling  water.  It  must 
not  be  put  on  the  stove,  nor  boil. 

PUDDING  SAUCE. 

Mrs.  B.  P.  Hutchinson. 
Two  eggs  well  beaten,  one  cup  pulverized  sugar;  when  mixed 
pour  over  one  cup  of  boiling  milk,  and  stir  rapidly;  flavor  as  you 
please. 

PUDDING  SAUCE. 

Mrs.  Andrews. 

One  cup  of  sugar,  one-half  cup  of  butter,  yolks  of  three  eggs; 
one  teaspoon  of  corn  starch  or  arrow  root;  stir  the  whole  until 
very  light;  add  sufficient  boiling  water  to  make  the  consistency 
of  thick  cream;  wine  or  brandy  to  suit  the  taste. 

SAUCE  FOR  APPLE  PUDDING. 

M. 
Boil  good  molasses  with  a  little  butter,  and  serve  hot. 

HARD  SAUCE  FOR  PUDDINGS,  RICE,  &c. 

M. 
Take  one  teacup  sugar,  one-half  teacup  butter;  stir  together 
until  light;  flavor  with  wine  or  essence  of  lemon;  smooth  the  top 
with  a  knife,  and  grate  nutmeg  over  it. 

Enquire  for  Daryea'a  "Improved  Com  Starch V     It  is  pure. 


108  THE    HOME    COOK    BOOK. 

COLD  TAPIOCA  PUDDING. 

Mrs.  H.  F.  Waite. 

One  cup  tapioca  in  five  cups  water,  one  cup  sugar  and  one 
lemon.  Wash  the  tapioca;  add  the  water;  put  it  in  a  tin  pail, 
in  a  kettle  of  water ;  let  it  boil  two  hours  or  more  and  until  it  is 
perfectly  clear ;  just  before  taking  up,  add  a  teaspoon  of  salt,  one 
cup  sugar  and  rind  and  juice  of  a  lemon;  stir  thoroughly;  place 
to  cool ;  eat  with  cream  and  sugar. 

TAPIOCA  PUDDING. 

Mrs.  Rice. 

Cover  three  tablespoons  tapioca  with  water;  stand  over  night; 
add  one  quart  milk,  a  small  piece  of  butter,  a  little  salt  and  boil; 
beat  the  yolks  of  three  eggs  with  a  cup  of  sugar  and  boil  the 
whole  to  a  very  thick  custard;  flavor  with  vanilla;  when  cold 
cover  with  whites  of  egg  beaten. 

TAPIOCA  PUDDING. 

Mrs.  Frances  M.  Thatcher. 

Soak  one  cup  of  tapioca  in  milk;  add  one  quart  of  milk,  one 
cup  of  white  sugar,  two  eggs,  butter  the  size  of  an  egg,  nutmeg 
and  raisins  to  suit  taste;  steam  two  hours. 

CREAM  TAPIOCA  PUDDING. 

Mrs.  A.  T.  Hall. 

Soak  three  tablespoons  of  tapioca  in  water  over  night;  put  the 
tapioca  into  a  quart  of  boiling  milk,  and  boil  half  hour;  beat  the 
yolks  of  four  eggs  with  a  cup  of  sugar;  add  three  tablespoons  of 
prepared  cocoanut;  stir  in  and  boil  ten  minutes  longer;  pour 
into  a  pudding  dish ;  beat  the  whites  of  the  four  eggs  to  a  stiff 
froth,  stir  in  three  tablespoons  of  sugar;  put  this  over  the  top 
and  sprinkle  cocoanut  over  the  top  and  brown  for  five  minutes. 

Enquirr  for  Duryea's  ^'Improved  Com  Starch."     It  is  pure. 


VALUABLE   RKCIPES.  109 


APPLE  TAPIOCA  PUDDING. 

Mrs.  C.  Duffield. 

One  cup  of  tapioca  soaked  over  night  in  six  cups  of  water; 
next  morning  add  about  six  large  tart  apples,  chopped  very  fine, 
(or  more,  according  to  the  size,)  then  one  cup  of  white  sugar; 
bake  slowly  about  four  hours;  to  be  eaten  either  warm  or  cold, 
with  cream.     Very  delicate  for  invalids. 

SNOW  PUDDING. 

Mrs.  D. 

One-half  package  Coxe's  gelatine ;  pour  over  it  a  cup  of  cold 
water  and  add  one  and  one-half  cup  of  sugar;  when  soft,  add 
one  cup  boiling  water,  juice  of  one  lemon  and  the  whites  of  four 
well  beaten  eggj;  beat  all  together  until  very  light;  put  in  glass 
dish  and  pour  over  it  custard  made  as  follows  : — one  pint  milk, 
yolks  four  eggs  and  grated  rind  of  one  lemon ;  boil.     Splendid. 


OTJSTAI^T>«,  CIMilAMS,  etc. 


MRS.  GRAVE'S  CUSTARDS. 

Six  eggs,  one  pint  milk,  one  and  a  half  cups  sugar,  one  tea- 
spoon of  vanilla;  beat  sugar  and  eggs  together,  and  stir  into  the 
hot  milk ;  when  done,  strain ;  cook  very  slowly,  not  to  boil ;  pour 
into  cups. 

Another  Way. — Instead  of  boiling,  put  the  mixture  into 
cups ;  set  them  in  a  dripping  pan  half  full  of  water  and  bake 
in  the  oven  till  done. 


Enquire  for  Duriied'i  ^'Improved  Corn  Starch.^'      It  is  pure. 


110  THE  HOME  COOK  BOOK. 

RICE  CUSTARD. 

Mrs.  C.  M.  Dickerman,  Rockford. 

To  half  a  cup  of  rice,  add  one  quart  of  milk,  and  a  little  salt; 
steam  one  hour,  or  until  quite  soft;  beat  the  yolks  of  four  eggs 
with  four  tablespoons  of  white  sugar ;  add  this  just  before  taking 
off  the  rice ;  stir  in  thoroughly,  but  do  not  let  it  boil  any  more ; 
flavor  with  vanilla.  Beat  the  whites  of  the  eggs  to  a  stiff  froth, 
with  sugar ;  after  putting  the  mixture  into  the  pudding  dish  in 
which  you  serve  it,  put  the  whites  over  it  and  let  it  slightly 
brown  in  the  oven. 

RICH  CUSTARD. 

Mrs.  Morgan,  Rockford,  111. 

One  quart  of  cream,  the  yolks  of  six  eggs,  six  ounces  of  pow- 
dered white  sugar,  a  small  pinch  of  salt,  two  tablespoons  of 
brandy,  one  tablespoon  of  peach  water,  half  a  tablespoon  of 
lemon  brandy,  an  ounce  of  blanched  almonds  pounded  to  a 
paste ;  mix  the  cream  with  the  sugar,  and  the  yolks  of  the  eggs 
well  beaten ;  scald  them  together  in  a  tin  pail  in  boiling  water, 
stirring  all  the  time  until  sufficiently  thick ;  when  cool,  add  the 
other  ingredients,  and  pour  into  custard  cups. 

BOILED  CUSTARD. 

Mrs.  R.  M.  Pickering. 

One  quart  of  milk,  eight  eggs,  one-half  pound  of  sugar;  beat 
to  a  good  froth  the  eggs  and  sugar.  Put  the  milk  in  a  tin  pail 
and  set  it  in  boiling  water ;  pour  in  the  eggs  and  sugar  and  stir 
until  it  thickens. 

CHOCOLATE  CUSTARD. 

Mrs.  Higgins. 

Three  ounces  Baker's  chocolate,  three  pints  milk,  four  table- 
spoons white  sugar,  two  tablespoons  brown  sugar;  prepare  a 
soft  custard  of  the  milk  and  the  yolks  of  five  eggs  and  the  white 

Enquire  for  Duryed's  ^^ Improved  Corn  Starch  "      It  is  pure. 


VALUABLE    RECIPES.  Ill 

of  one ;  dissolve  the  chocolate  in  a  cup  of  warm  milk  and  heat  it 
to  boiling  point ;  when  cool,  sweeten  it  with  brown  sugar  and 
flavor  with  the  extract  of  vanilla ;  pour  the  whole  into  a  dish  and 
cover  with  the  whites  of  the  five  eggs  beaten  stiff,  with  a  little 
sugar;   brown  slighty  and  serve  cold. 

SAGO  CUSTARD. 

C.  D.  Adams. 

Three  tablespoons  of  sago  boiled  in  a  little  water  till  clear; 
add  one  quart  of  milk,  let  it  come  to  a  boil,  then  add  five  or  six 
well  beaten  eggs  and  sugar  to  taste.  Put  the  vessel  containing 
the  custard  in  a  kettle  of  boiling  water ;  stir  it  briskly,  till  it 
thickens  a  little ;  flavor  with  vanilla  after  it  is  partly  cool. 

APPLE  CUSTARD. 

Mrs.  F.  B.  Orr. 

Pare,  core  and  quarter  one  dozen  tart  ajjples,  strew  into  it  the 
grated  rind  of  one  lemon;  stew  until  tender  in  very  little  water; 
then  mash  smooth  with  back  of  a  spoon.  To  one  and  a  half 
pints  of  strained  apple  add  one  and  a  quarter  pounds  sugar; 
leave  it  until  cold ;  beat  six  eggs  light  and  stir  alternately  into 
one  quart  milk  with  the  apples ;  put  into  cups  or  deep  dish  and 
bake  twenty  minutes ;  to  be  eaten  cold. 

APPLE  CUSTARDS. 

Mrs.  C.  M.  Dickerman,  Rockford. 

Take  six  tart  apples,  pare  and  quarter  them,  put  into  a  baking 
dish  with  one  cup  water ;  cook  until  tender,  but  not  to  pieces, 
then  turn  them  into  a  pudding  dish  and  sprinkle  sugar  over  to 
cover  them ;  beat  eight  eggs  with  sugar  and  mix  with  them  three 
pints  of  milk,  a  little  nutmeg ;  turn  it  over  the  apples,  and  bake 
twenty-five  minutes. 


Enquire  for  Duryed's  "Improvid  Com  Starch."     It  is  pure. 


112  THE  HOME  COOK  BOOK, 

CARAMEL  CUSTARD. 

Mrs.  Perry  Smith. 

One  quart  of  milk,  one  cup  of  white  sugar,  one  cup  of  brown 
sugar,  two  tablespoons  of  corn  starch,  pinch  of  salt  and  vanilla. 
Place  the  milk  with  the  white  sugar  and  salt  in  a  farina  kettle, 
over  the  fire ;  if  you  have  not  such  a  kettle,  a  tin  pail  set  in  a 
pot  of  hot  water  will  answer  the  purpose ;  beat  the  eggs,  with- 
out separating,  in  a  large  bowl,  and  wet  the  corn  starch  with  a 
little  cold  milk ;  put  the  brown  sugar  in  a  tin  pan  and  set  over 
the  fire ;  stir  until  it  is  thoroughly  scorched,  but  not  burned ; 
then  turn  the  scalding  milk  on  the  eggs;  put  the  mixture  in 
the  kettle  again  over  the  fire;  stir  in  the  corn  starch  until  it 
thickens;  lastly,  stir  in  the  scorched  sugar  and  remove  from  the 
fire ;  then  add  a  generous  amount  of  vanilla.  The  scorched  su- 
gar falls  into  the  custard  in  strings,  but  these  will  dissolve  with 
vigorous  stirring,  after  removal  from  the  fire.  Turn  into  cus- 
tard glasses  and  serve  cold. 

APPLE  SOUFFLE. 

Mrs.  A.  N.  Arnold. 

Stew  the  apples;  add  a  little  grated  lemon  peel  and  juice;  line 
the  sides  and  bottom  of  the  dish  about  two  inches  thick.  Make 
a  boiled  custard  with  one  pint  of  milk  and  two  eggs ;  when  it  is 
cool,  pour  it  into  the  center  of  the  dish.  Beat  the  whites  of  the 
eggs  and  spread  it  over  the  top ;  sprinkle  sugar  over  it,  and  bake 
a  few  minutes  in  the  oven. 

FLOATING  ISLAND. 

E.  E.  Macey. 
One-half  package  of  gelatine,  one  pint  of  water ;  soak  twenty 
minutes  ;  add  two  cups  of  sugar,  set  it  on  the  stove  to  come  to  a 
boil ;  when  nearly  cold,  add  the  whites  of  four  eggs  beaten  stiff, 
the  juice  and  rind  of  two  lemons,  and  pour  into  a  mold.  Make 
a  custard  of  the  yolks  of  four  eggs,  a  quart  of  milk,  and  a  small 
tablespoon  of  corn  starch,  sweetened  to  taste. 

Enquire  for  Duryed's  ^'Improved  Com  Starch."      It  is  pure. 


VALUABLE   RECIPES.  113 


APPLE  FLOAT. 

Mrs.  O.  L.  Parker. 

To  one  quart  of  apples,  partially  stewed  and  well  mashed,  put 
the  whites  of  three  eggs,  well  beaten,  and  four  heaping  table- 
spoons of  loaf  sugar  J  beat  them  together  for  fifteen  minutes,  and 
eat  with  rich  milk  and  nutmeg. 

ORANGE  FLOAT. 

Mrs.  M.  E.  Kedzie,  Evanston. 

One  quart  of  water,  the  juice  and  pulp  of  two  lemons,  one 
coffee  cup  of  sugar ;  when  boiling  add  to  it  four  tablespoons  of 
corn  starch  mixed  in  water  j  let  it  boil,  stirring  it  fifteen  min- 
utes ;  when  cool,  pour  it  over  four  or  five  sliced  oranges ;  over 
the  top  spread  the  beaten  whites  of  three  eggs,  sweetened,  and 
.  a  few  drops,  of  vanilla.     Eaten  with  cream. 

SPANISH  CREAM. 

Mrs.  J.  P.  Booker. 

One  pint  milk  and  one-half  box  gelatine,  heated  together ; 
yolks  of  three  eggs,  and  five  tablespoons  sugar  beaten  together 
added  to  the  above ;  take  off  as  soon  as  it  thickens,  then  stir  in 
the  whites  of  three  eggs  beaten  to  a  stiff  froth  j  flavor  with  va- 
nilla ;  to  be  served  with  cream  and  sugar. 


SPANISH  CREAM. 

Mrs.  J.  H.  Brown. 

Boil  one  ounce  of  gelatine  in  one  pint  of  new  milk  until  dis- 
solved, add  four  eggs  well  beaten  and  half  a  pound  of  sugar  j 
stir  it  over  the  fire  until  the  eggs  thicken,  take  it  off  the  fire  and 
add  a  full  wine-glass  of  peach  water,  and  when  cool  pour  it  into 
moulds ;  serve  with  cream. 


Enquire  for  Duryea^s  ^^/nrproved  Com  Starch^     It  is  pure. 


114  THE   HOME    COOK    BOOK. 

VELVET  CREAM. 

Mrs.  R.  Harris. 

Nearly  a  box  of  gelatine,  soaked  over  night  in  a  cup  of  wine ; 
melt  it  over  the  fire,  with  the  sugar ;  when  it  is  warm,  put  in  a 
quart  of  cream  or  new  milk  and  strain  it  into  moulds.  If  the 
wine  is  too  hot,  it  will  curdle  the  milk. 

CHOCOLATE  CREAM. 

Mrs.  Spruance. 

Soak  one  box  of  Cox's  English  gelatine  (in  cold  water  suffi- 
cient to  cover)  one  hour;  one  quart  of  milk  boiled;  scrape  two 
ounces  of  French  chocolate,  mix  with  eight  spoons  of  white 
sugar;  moisten  this  with  three  spoons  of  the  boiling  milk;  then 
stir  in  the  gelatine  and  the  yolks  of  ten  well  beaten  eggs ;  stir 
three  minutes  briskly ;  take  off,  strain  and  add  two  teaspoons  of 
vanilla ;  strain  and  put  in  moulds  to  cool.  Serve  with  sugar  and 
cream. 

CHOCOLATE  CREAM. 

Mrs.  King. 

Half  a  cake  of  chocolate  dissolved  in  a  little  hot  water ;  put  in 
a  cup  of  milk  and  when  it  boils  have  five  eggs  well  beaten  and 
mixed  with  two  cups  of  milk ;  pour  the  hot  chocolate  into  the 
eggs  and  milk ;  stir  well  and  boil  all  together  for  a  few  minutes ; 
sweeten  to  your  taste.     To  be  eaten  cold. 


APPLE  CREAM. 

Mrs.  Mann. 

One  cup  thick  cream,  one  cup  sugar,  beat  till  very  smooth ; 
then  beat  the  whites  of  two  eggs,  and  add ;  stew  apples  in  water 
till  soft ;  take  them  from  the  water  with  a  fork ;  steam  them  if 
you  prefer.     Pour  the  cream  over  the  apples  when  cold. 

Enquire  for  Duryea's  "Improved  Corn  Starch."      It  is  pure. 


VALUABLE   RECIPES.  ^^ffliPIW        115 


CARAMEL  CREAM. 

Mrs.  Anna  S.  Ogden. 

Three  pounds  sugar  browned  in  the  oven  to  a  liquid,  but  not 
burned;  sixteen  eggs,  seven  quarts  of  milk,  and  one  of  cream; 
the  milk  should  be  boiled  and  be  frozen  like  ordinary  ice  cream. 


^^-^ 


BAVARIAN  (REAM. 

Mrs.  Chas.  Duffield. 


One  ipint  of  milk,  yolks  of  four  eggs,  one-fourth  pound  of 
sugar,  one-half  ounce  of  gelatine;  put  all  over  the  fire,  and  stir 
until  the  gelatine  is  dissolved,  then  strain  through  a  fine  sieve^ 
and  when  cool,  add  one  pint  of  cold  cream;  flavor  with  vanilla. 

ITALIAN  CREAM. 

E.  V.  Case,  Elmhurst. 

Take  one  quart  of  cream,  one  pint  of  milk  sweetened  very 
sweet,  and  highly  seasoned  with  sherry  wine  and  vanilla ;  beat  it 
with  a  whip  dasher,  and  remove  the  froth  as  it  rises  until  it  is  all 
converted  into  froth.  Have  ready  one  box  of  Cox's  sparkling 
gelatine,  dissolved  in  a  little  warm  water;  set  your  frothed  cream 
into  a  tub  of  ice;  pour  the  gelatine  into  it,  and  stir  constantly 
until  it  thickens,  then  pour  into  moulds,  and  set  in  a  cool  place. 

ICE  creIm. 

M. 

One  pint  milk,  yolks  of  two  eggs,  six  ounces  sugar,  one  table- 
spoon corn  starch;  scald  until  it  thickens;  when  cool,  add  one 
pint  whipped  creajn,  and  the  whites  of  two  eggs,  beaten  stiff; 
sweeten,  flavor  and  freeze. 

ICE  CREAM. 

Mrs.  A.  P.  Iglehart. 

Have  ready  two  quarts  of  rich  cream;  take  out  three  pints 
and  stir  into  the  pint  left  one  pound  of  white  sugar;  flavor  with 

Enquire  for  Duryea^s  ^^Improved  Corn  Starch."     It  is  pure. 


116    A^^^^       THE  HOME  COOK  BOOK. 


C>  _  .  ... 

lemon  H;^  vanilla ;  after  mixing  this  well  add  it  to  the  three  pints 

and  freeze  it. 

ICE  CREAM. 

Mrs.  W.  H.  Ovington. 

Scald  one  quart  of  mijk-with  one  sheet  of  Isinglass,  (broken,) 
and  a  vanilla  bean;  when)cool,  strain,  mix  with  onafpipt  of 
cream  whipped  to  a  fraft«f^weeten  to  taste.  w        "^ 


TAPIOCA  MERINGUE. 

Mrs.  Spruance. 

One  teacup  of  tapioca  soaked  in  one  and  a  half  pints  of  warm 
water  three  hours;  peel  and  core  eight  tart  apples;  fill  apples 
with  sugar,  grating  a  little  nutmeg  or  moistening  with  wine ;  one 
hour  before  needed,  pour  the  tapioca  over  the  apples  and  bake, 
serving  in  the  dish  baked  in;  the  addition  of  the  whites  of  four 
well  beaten  eggs  spread  over  the  top  and  browned  slightly,  im- 
proves it. 

SPANISH  MERINGUES. 

M. 

• 

Take  the  whites  of  eight  eggs ;  beat  until  stiff;  add  "One-half 
pound  of  powdered' sugar  and  a  pinch  of  salt,  and  beat  well; 
grease  sbme  paper  and  lay  on  a  board;  drop  the  meringues  on 
it,  and  bake  in  a  slow  oven ;  when  done,  remove  with  a  knife 
and  place  the  two  together ;  sprinkle  with  powdered  sugar  be- 
fore baking. 

SWISS  MERINGUES. 

M. 

Use  the  same  mixture  as  above,  formed*  in  a  ring,  using 
whipped  cream  with  sugar  and  vanilla  to  the  taste,  for  the 
centre. 

MELANGE. 

Mrs.  W.  Guthiie. 
Line  a  deep  pie  dish  with  pie  crust,  and  spread  on  a  thin  lay- 
er of  tart  apple  sauce,  then  a  layer  of  buttered  bread ;    on  this 

Enquire  for  Duryea's   '^Improved  Com  Starch."     It  is  pure. 


VALUABLE  R£CIP£8.  117 


anoflier  layer  of  apple.  Bake  until  the  crust  is  done;  when 
done,  spread  on  the  whites  of  two  eggs  beaten  t®  a  froth  and 
sweetened ;  brown  slightly.  Serve  with  pudding  sauce  of  butter 
and  sugar  stirred  to  a  cream,  seasoned  with  lemon. 

LEMON  SPONGE. 

Mrs.  Lamkin. 

Two  ounces  of  gelatine ;  pour'  over  one  pint  of  cold  water ; 
let  it  stand  fifteen  minutes;  add  half  a  pint  of  boiling  water, 
three-quarters  of  a  pound  of  white  sugar,  and  the  juice  of  four 
lemons.  When  the  gelatine  is  cold,  before  it  begins  to  get  firm, 
add  the  well  beaten  whites  of  three  eggs ;  beat  the  whole  fifteen 
minutes,  until  the  mixture  is  quite  white,  and  begins  to  thicken; 
then  put  in  a  mould  first  wet  in  cold  water. 

LEMON  SPONGE. 

Mrs.  B. 

Two  ounces  isinglass,  one  and  three-fourths  pints  water,  three- 
fourths  pound  powdered  sugar,  juice  of  five  lemons  and  rind  of 
one,  whites  of  three  eggs ;  dissolve  isinglass  in  water,  strain,  add 
sugar,  lemon  rind  and  juice ;  boil  the  whole  ten  or  fifteen  min- 
utes; strain  again;  let  it  stand  until  it  is  cold  and  begins  to 
stiffen;  beat  the  whites  of  the  eggs,  add  them  to  the  mixture; 
beat  until  quite  white,  then  mould  and  let  it  stand. 

SNOW  SOUFFLE. 

Mrs.  J.  Louis  Harris,  Keokuk,  Iowa. 

Beat  the  whites  of  two  eggs  to  a  stiff  froth ;  dissolve  one-half 
box  of  gelatine  in  a  little  more  than  a  pmt  of  hot  water,  two 
cups  of  sugar,  and  the  juice  of  two  lemons;  when  this  is  dis- 
solved and  cooled,  stir  into  it  the  eggs  you  have  beaten,  beat  the 
whole  together  until  it  is  white  and  stiff;  mould  and  pour  around 
it  soft  custard. 


^'Richards'  Queen  Baking  Powder  ^^  makes  Biscuit  very  light. 
9 


118  THE   HOME    COOK   BOOK. 

SNOW  AND  ICE  PUDDING. 

Mrs.  W.  R.  Cornell,  Hyde  Park. 

In  one  pint  of  boiling  water  dissolve  one-third  of  a  package 
of  Cox's  gelatine,  three-fourths  of  a  teacup  of  sugar,  juice  of  two 
lemons;  when  nearly  formed  into  jelly,  stir  in  lightly  the  whites 
of  two  eggs,  beaten  to  a  stiff  froth;  then  place  in  a  mould 
and  serve  with  a  boiled  custard,  poured  over  the  snow  and  ice 
mould  of  jelly. 

SNOW  PUDDING. 

* 

Mrs.  McDowell. 

One-half  box  of  Cox's  gelatine  ;  pour  over  it  one  pint  of  boil- 
ing water;  then  add  two  cups  of  sugar  and  the  juice  of  two  lem- 
ons; when  cool,  add  the  whites  of  three  eggs,  well  beaten,  and 
pour  into  a  mould  to  harden. 

For  Sauce. — The  yolks  of  three  eggs  and  one  pint  of  milk 
sweetened  to  taste ;  place  in  a  vessel  of  hot  water  to  boil,  stir- 
ring constantly ;  when  nearly  cold,  add  a  little  salt,  and  flavor 
with  vanilla. 

SNOW  PUDDING." 

Mrs.  E.  R.  Harmon. 

Pour  one  pint  of  boiling  water  to  half  a  box  of  gelatine,  two 
cups  sugar,  juice  of  two  lemons ;  when  nearly  cold,  strain  it  and 
beat  with  whites  of  three  eggs  half  an  hour  until  perfectly  light 
artd  thick.  Put  it  in  a  glass  dish,  then  make  soft  custard  with 
the  yolks  of  the  three  eggs  and  one  pint  of  milk ;  flavor  with 
vanilla  and  pour  over  it. 

SNOW  PUDDING. 

Mrs.  Henry  Stevens. 

One-half  box  of  Cox's  gelatine,  dissolve  in  one  pint  of  boiling 
hot  water;  when  nearly  cool,  ^dd  one  cup  sugar,  juice  of  one 
lemon;  strain;  add  whites  of  three  eggs  beaten  to  a  stiff  froth; 
beat  all  thoroughly  and  quickly  pouf  kito  mould.  Serve  cold 
with  soft  custard  made  of  the  yolks  of  the  three  eggs,  and  one- 

The  excellence  of  the  above  receipts  can  only  be  realized  by 


VALUABLE   RECIPES.  119 


half  teaspoon  of  corn  starch  stirred  in  one  pint  of  boiling  milk  ; 
sweeten  to  taste. 

SNOW  PUDDING. 

Mrs.  L.  H.  Smith,  Kenwood. 

One-third  box  Cox's  gelatine,  soaked  ten  minutes  in  one-half 
pint  cold  water,  and  afterwards  add  one-half  pint  boiling  water, 
juice  of  two  good  sized  fresh  lemons,  one  and  a  half  cups  pow- 
dered sugar;  allow  this  to  stand  over  a  slow  fire  only  a  few  mo- 
ments; then  strain  it  through  a  flannel  bag  into  your  pudding 
dish  and  set  away  to  cool ;  then  make  a  smooth  custard  of  the 
yolks  of  five  eggs  with  one  and  a  half  tablespoons  corn  starch ; 
sweeten  to  taste  and  cook  it  a  few  minutes  in  a  tin  pail,  set  in  a 
kettle  of  boiling  water,  stirring  all  the  while;  when  sufficiently 
cooked  and  partially  cooled,  flavor  with  vanilla  extract,  and 
when  entirely  cold,  pour  this  custard  over  the  jelly  already  in 
the  dish,  and  beat  to  a  stiff  froth  the  whites  of  the  five  eggs, 
adding  a  little  sugar  and  pour  over  the  top  of  the  custard,  and  it 
is  then  ready  to  serve.  This  is  considered  an  excellent  and  del- 
icate dessert,  if  properly  and  carefully  made. 

CHARLOTTE  RUSSE. 

M. 

One  pint  cream  and  whites  of  six  eggs,  beaten  to  a  stiff  froth 
separately;  one-fourth  ounce  of  gelatine  soaked  in  one  gill  of 
milk;  set  on  back  of  stove  to  dissolve.  Mix  cream  and  eggs, 
sweeten  and  flavor;  stir  in  gelatine;  when  cool,  place  on  sponge 
cake  and  set  away  to  get  firm;  or  you  can  use  two  eggs  (whites) 
and  one-half  ounce  gelatine.     Good. 

APPLE  CHARLOTTE. 

Mrs.  A.  M.  Gibbs. 

Put  a  layer  of  bread,  cut  in  thin  slices  and  buttered  on  both 
sides,  in  the  bottom  of  your  pudding  dish,  and  on  this  a  layer  of 
apples  cut  as  for  a  pie,  seasoning  with  sugar  and  a  dust  of  cinna- 

Using  ^'Hicharda'  Queen  ;"  it  makes  Biscuit  delicate  and  light. 


120  THE   HOME    COOK    BOOK. 


mon,  alternating  the  bread  and  apples  until  the  dish  is  filled, 
having  a  layer  of  bread  on  top.  Bake  one-half  hour.  If  the 
bread  is  in  danger  of  becoming  too  brown  and  hard,  cover  with 
a  plate  until  the  apples  are  cooked.     To  be  eaten  with  cream. 

CHARLOTTE  RUSSE. 

Mrs.  W.  Butterfield. 

Take  one-third  of  a  box  of  gelatine,  soak  it  ten  minutes  in 
enough  cold  water  to  cover  it,  then  add  a  little  hot  water  to  dis- 
solve it;  whip  up  one  pint  of  cream,  very  light,  with  a  wire  spoon 
or  whip  churn;  mix  it  thoroughly  with  the  gelatine;  add  two 
tablespoons  of  sugar  and  flour  with  vanilla. 

CHARLOTTE  RUSSE, 

Mrs.  E.  Wood. 

Two  quarts  cream,  sweeten  with  white  sugar  to  taste;  put 
cream  in  pan  of  ice  and  whip  until  light;  one  package  of  gelatine 
to  one  and  a  half  quarts  water ;  add  to  the  whipped  cream  while 
boiling  hot,  stirring  it  all  the  time;  dish  out  with  a  slice  of  sponge 
cake. 

CHARLOTTE  RUSSE. 

Mrs.  A.  M.  Gibbs. 

Whip  one  quart  rich  cream  to  a  stiff  froth,  and  drain  well  on 
a  nice  seive.  To  one  scant  pint  of  milk  add  six  eggs  beaten 
very  light ;  make  very  sweet,  flavor  high  with  vanilla.  Cook 
over  hot  water  till  it  is  a  thick  custard.  Soak  one  full  ounce 
Cox's  gelatine  in  a  very  little  water,  and  warm  over  hot  water. 
When  the  custard  is  very  cold,  beat  in  lightly  the  gelatine  and 
the  whipped  cream.  Line  the  bottom,  of  your  mould  with  but- 
tered paper,  the  sides  with  sponge  cake  or  lady-fingers  fastened 
together  with  the  white  of  an  egg.  Fill  with  the  cream,  put  in  a 
odd  place  or  in  summer  on  ice.  To  turn  out,  dip  the  mould 
fo  •  a  moment  in  hot  water.  In  draining  the  whip  cream,  all 
"hat  drips  through  can  be  re-whipped. 

^^ 

All  of  our  leading  Hotels  of  Chicago  are  now  using 


VALUABLE   RECIPES.  121 


CHARLOTTE  RUSSE. 

S.  Osgood. 

One-third  of  a  box  of  gelatine,  put  in  a  pint  of  sweet  milk  and 
let  it  cool;  beat  four  eggs  and  stir  in,  but  do  not  let  the  milk  boil ; 
one  cup  of  sugar,  stir  in  with  the  yolks;  when  cool,  add  one  quart 
of  cream  and  the  whites  of  the  four  eggs,  well  beaten.  Stir  all 
together,  flavor  the  cream  with  vanilla  before  mixing. 

CHARLOTTE  RUSSE. 

Mrs.  J.  P.  Hoit.- 

Take  one  quart  of  thin  cream,  sweeten  and  flavor;  whip  the 
cream  until  all  in  froth;  then  take  half  box  of  gelatine,  put  in  as 
little  cold  water  as  possible  to  soak,  and  set  on  the  stove  to  melt; 
have  the  gelatine  cool  before  putting  into  the  cream;  have  a 
dish  already  lined  with  cake  or  lady-fingers,  pour  the  cream  into 
it  and  set  on  ice  until  ready  for  use. 

CHARLOTTE. 

Mrs.  VV.  W.  Kimball. 

One  quart  of  rich  cream,  three  tablespoons  of  Madeira  wine, 
whites  of  two  eggs  beaten  to  a  stiff"  froth,  one  teacup  of  powdered 
sugar,  half  a  box  of  gelatine  dissolved  in  half  a  cup  of  sweet  milk; 
flavor  with  vanilla;  beat  the  cream  and  wine  together;  add  the 
eggs,  then  the  sugar,  and  last,  the  gelatine. 

RICE  CHARLOTTE. 

E.  M.  Walker. 

Blanch  one-fourth  pound  of  rice,  and  boil  in  one  quart  of  milk, 
with  a  little  sugar  and  vanilla;  when  soft,  let  it  cool,  and  then 
mix  it  with  one  pint  of  whipped  cream;  oil  a  mould  and  fill  with 
a  layer  of  rice  and  preserves,  or  marmalade,  alternately;  let  it 
stand  until  stiff,  and  then  turn  it  out. 

"Bichards'  Queen  Baking  Bowder;^^  it  makes  Biscuit  very  Ugh  . 


122  THE  HOME  COOK  BOOK. 

FRUIT  BLANC-MANGE. 

Mrs.  T.  V.  Wadskier. 

Stew  nice  fresh  fruit,  (whatever  you  may  please,  cherries  and 
raspberries  being  the  best,)  strain  off  the  juice,  and  sweeten  to 
taste;  place  it  over  the  fire  in  jl  double  kettle  until  it  boils;  while 
boiling,  stir  in  corn  starch  wet  with  a  little  cold  water,  allowing 
two  tablespoons  of  starch  for  each  pint  of  juice;  continue  stirring 
until  sufficiently  cooked,  then  pour  into  moulds  wet  in  cold  water; 
set  them  away  to  cool.  This,  eaten  with  cream  and  sugar,  makes 
a  delightful  dessert. 

CHOCOLATE  MANGE. 

S.  D.  F. 

One  box  of  Cox's  gelatine  dissolved  in  a  pint  of  cold  water, 
three  pints  of  milk;  put  over  to  boil,  with  one  cup  of  French 
chocolate;  when  the  milk  is  just  scalded,  pour  in  the  gelatine; 
sweeten  to  taste;  boil  five  minutes,  then  take  from  the  fire,  flavor 
with  vanilla,  pour  into  moulds.  When  cold,  serve  with  powder- 
ed sugar  and  cream. 

MOUNT  BLANC. 

Mrs.  T.  B.  Orr. 

One-third  box  of  gelatine,  grated  rind  of  two  lemons,  two  cups 
of  sugar,  one  pint  boiling  water ;  before  the  mixture  gets  stiff, 
stir  in  the  whites  of  five  eggs  beaten  to  a  stiff  froth.  Eat  with 
custard,  boiled,  made  with  yolks  of  eggs  and  one  pint  of  boiling 
milk.     Sweeten  to  taste,  flavor  with  vanilla.     Excellent. 

GELATINE  BLANC  MANGE. 

C.  D.  Adams. 

Soak  one-half  box  Cox's  gelatine  in  one  and  a  half  pints  of 
milk  for  an  hour ;  put  it  over  a  kettle  of  b'biling  water,  and  when 
it  comes  to  the  boil,  add  the  beaten  yolks  of  three  eggs  and  four 
tablespoons  of  sugar,  stirring  it  briskly  for  a  few  moments ;  when 
partly  cool,  add  the  whites  of  the  eggs,  beaten  very  light;  flavor 
with  vanilla;  cool  in  a  mould  and  serve  with  sugar  andcream. 

You  can  only  realize  the  excellence  of  the  above  receipts  by 


VALUABLE   RECIPES.  123 


leaS^^  A3S^  T^ABTi 


Bread  is  the  staff  of  life. 

— Swift. 

The  bread  she  daily  offers  me, 
Is  that  perpetual  feast  of  sweets 
Where  no  crude  surfeit  reigns. 

— Anon. 


GENERAL  DIRECTIONS  FOR  MAKING  BREAD. 

In  the  composition  of  good  bread,  there  are  three  important 
requisites:  Good  flour,  good  yeast,  and  strength  to  knead  it  well. 
Flour  should  be  white  and  dry,  crumbling  easily  again  after  it  is 
pressed  in  the  hand. 

A  very  good  method  of  ascertaining  the  quality  of  yeast,  will 
be  to  add  a  little  flour  to  a  very  small  quantity,  setting  it  in  a 
warm  place.  If  in  the  course  of  ten  or  fifteen  minutes  it  rises, 
it  will  do  to  use. 

When  you  make  bread,  first  set  the  sponge  with  warm  milk  or 
water,  keeping  it  in  a  warm  place  until  quite  light.  Then 
mould  this  sponge,  by  adding  flour  into  one  large  loaf,  kneading 
it  well.     Set  this  to  rise  again,  and  then  when  sufficiently  light, 

Vising  Richards'  Queen  Baking  Powder  and  Extracts  of  Fruit. 


124  THE    HOME    COOK    BOOK. 


mould  into  smaller  loaves;  let  it  rise  again,  and  then  bake.  Care 
should  be  taken  not  to  get  the  dough  too-stiff  with  flour ;  it  should 
be  as  soft  as  it  can  be  to  knead  well. 

To  make  bread  or  biscuits  a  nice  color,  wet  the  dough  over 
top  with  water  just  before  putting  in  the  oven.  Flour  should 
always  be  sifted. 

YEAST. 

Mrs.  E.  S.  Chesebrough. 

Put  two  tablespoons  of  hops  in  a  muslin  bag  and  boil  them  in 
three  quarts  of  water  for  a  few  minutes ;  have  ready  a  quart  of 
hot  mashed  potatoes ;  put  in  one  cup  of  flour,  one  tablespoon  of 
sugar,  one  of  salt ;  pour  over  the  mixture  the  boiling  hop  >\'ater, 
strain  through  a  colander,  put  a  pint  or  less  of  fresh  baker's 
yeast  or  two  cakes  of  yeast  in  while  it  is  warm,  and  set  it  in  a 
warm  place  to  rise.  This  yeast  will  keep  three  or  four  weeks,  if 
set  in  a  cool  place.  In  making  it  from  tirne  to  time,  use  a  bowl 
of  the  same  to  raise  the  fresh  with. 

YEAST. 

Mrs.  M.  L.,  Evanston. 

Six  good  potatoes  grated  raw,  a  little  hop  tea,  one  quart  boil- 
ing water,  three-fourths  cup  of  brown  sugar,  one-half  teaspoon 
salt;  when  cool,  add  yeast  to  rise;  keep  covered  and  in  a  cool 
place. 

POTATO  YEAST. 

Mrs.  J.  B.  Adams. 
Boil,  steam  and  mash  a  few  potatoes;  pour  slowly  on  some 
boiling  water,  in  which  a  bag  of  hops  has  been  boiled;  stir 
immediately  in  sifted  flour  enough  to  thicken;  when  lukewarm, 
add  compressed  yeast  (dissolved,)  or  raise  with  potato  or  baker's 
yeast. 

GOOD  YEAST. 

Mrs.  N,  P.  Iglehart. 

On  one  morning  boil  two  ounces  of  best  hops  in  four  quarts  of 
well  water  half  an  hour,  strain  it  and  let  the  liquor  cool  to  the- 

No  Biscuits  so  delicate  as  that  made  with  "Hichards^  Queen, 


VALUABLE    RECIPES.  125 


consistency  of  milk ;  then  put  in  a  small  handful  of  salt,  and  half 
pound  of  brown  sugar;  beat  up  one  pound  of  good  flour  with 
some  of  the  liquor;  then  mix  all  well  together,  and  let  it  stand 
till  next  day;  when  strained,  bottle  it,  (it  must  be  frequently  stir- 
ed  while  it  is  making  and  kept  near  the  fire.)  Before  using  it, 
shake  the  bottle  well;  it  'will  keep  in  a  cool  place  two  months. 
Use  the  same  quantity  for  bread  as  other  yeast. 

YEAST. 

Mrs.  W.  C.  Harris. 

Boil  in  separate  pans,  one-half  cup  of  hops,  and  two  potatoes ; 
strain  both  liquids  boiling  hot  on  a  large  cup  of  flour,  one  spoon 
of  salt,  half  cup  sugar,  a  cup  of  yeast.  Pour  it  into  a  jug  and 
set  it  in  a  cool  place. 

YEAST. 

*  Mrs.  Freeman. 

Boil  two  ounces  of  hops  in  four  quarts  of  water  twenty  min- 
utes, strain  through  a  sieve  and  add  one  coffee  cup  of  sugar  to 
the  hop  water.  When  so  cool  as  not  to  scald,  stir  in  one  coffee 
cup  of  flour.  Let  this  mixture  stand  in  a  warm  place  three  days, 
stirring  frequently.  The  third  day  boil  three  potatoes,  press 
them  through  the  colander  and  stir  gradually  into  the  hop  water, 
adding  a  handful  of  salt ;  let  it  stand  till  next  morning,  then  put 
into  a  jug.  Shake  well  every  time  before  using.  Use  a  teacup 
full  for  six  loaves.  To  your  sponge  next  morning  add  three 
good  sized  potatoes  pressed  through  the  colander,  with  the  water 
they  are  boiled  in. 

GOOD  YEAST. 

S.  S.  Peirce. 

Eight  potatoes  boiled  and  mashed  fine,  four  tablespoons  of 
flour  put  in  with  the  potatoes,  two  tablespoons  of  salt,  two  of 
sugar;  pour  on  one  quart  of  boiling  water;  stir  carefully  while 
pouring,  so  as  to  dissolve,  and  add  one  quart  of  cold  water; 

• 

We  advise  the  use  of  '^Richards'  Queen*^  for  making  light  biscuit. 


126  THE  HOME  COOK  BOOK. 

then  strain,  and  when  cold,  add  one  cup  of  yeast  and  set  in  a 
warm  place  to  rise ;  as  soon  as  it  is  light,  put  it  in  a  jug  or  bot- 
tle and  cork  tight. 

YEAST. 

Mrs.  John  C.  Corthell. 

Six  large  raw  potatoes  grated  into  a  stone  jar,  one  handful  of 
dry  hops  in  two  quarts  of  water ;  boil  a  few  minutes  and  add 
one  tablespoon  of  salt,  one  teacup  of  sugar ;  strain  the  liquor  on 
the  potatoes  while  boiling  hot;  stir  six  yeast  cakes  in  cold  water 
until  dissolved,  then  add  to  the  yeast  when  cool ;  let  it  stand  two 
■days  before  using.     Use  one-half  a  cup  to  four  loaves  of  bread. 

YEAST  THAT  WILL  NOT  SOUR. 

Mrs.  J.  B.  Adams. 

Boil  two  ounces  of  hops  in  two  quarts  of  water ;  put  one  cup 
of  brown  sugar  in  a  jar ;  boil  and  strain  tlje  hops  and  pour  into 
the  jar.  Add  one  cup  of  flour  stirred  smooth ;  let  it  stand  in  a 
Avarm  kitchen  till  it  ferments.  Add  six  potatoes  boiled  and 
mashed,  and  one  cup  of  salt. 

YEAST. 

Mrs.  Anna  Marble.. 
Two  quarts  of  wheat  bran,  one  of  Indian  bran,  two  gallons  of 
boiling  water ;  simmer  an  hour  or  so ;  put  in  a  handful  of  hops. 
As  soon  as  the  water  boils,  add  one  tea  cup  of  molasses  and  one 
tablespoon  of  ground  ginger.  When  cold,  put  in  a  teacup  of 
yeast  and  cork  tightly.     Keep  cool. 

YEAST. 

From  the  Prairie  Farmer. 

A  handful  small  of  fragrant  hops  deposit  in  a  kettle ; 

Then  add  a  pint  of  Adam's  ale,  and  boil  them  till  they  settle. 

Then  if  you  wish  to  brew  good  yeast,  lively  and   sweet,  you'd 

oughter 
Take  four  potatoes,  medium  sized,  and  wash  them  well  with  water ; 
• , 

We  advise  the  use  of  ^^ Richards'  Queen  Baking  Powder," 


VALUABLE   RECIPK8.  127 


Divest  them  of  their  jackets  next, — in  common  parlance,  skin  'em, 
And  faithfully  dig  out  the  eyes,  there's  dirt  imbedded  in  'em. 
Then  make  assurance  doubly  sure,  and  banish  all  pollution, 
By  subsequently  giving  them  another  grand  ablution ; 
Then  boil  them, — half  an  hour  perhaps,   of  course  your  judg- 
ment using, — 
Or  steam  them,  if  you  like  it  best ;  the  method's  of  your  choosing. 
But  whether  boiled  or  cooked  by  steam,   the  process  should  be 

rapid ; 
Potatoes  moderately  cooked  are  heavy,  sogged,  vapid. 
Then  mash  them  thoroughly,  each  lump  with  vigor  pulverizing; 
And  put  them  in  a  vessel  which  leaves  ample  room  for  rising ; 
A  cup  half  filled  with  sugar  add;  'twill  sweeten  it  enough; 
It  needs  the  same  amount  of  salt;  you'll  find  it  quantum  stuff. 
The  hop  infusion  strain  in  next,  a  pint,  you  mind,  by  measure, 
Then  with  two  quarts  of  water  warm,  dilute  it  at  your  pleasure, 
And  gently  keep  it  moving  from  circumference  to  center; 
Never  fail  to  bid  your  silver  spoon  its  hidden  depth  to  enter; 
Then  add  two  brimming  cups  of  yeast  and  quickly  take  occasion 
The  fragrant  mixture  to  subject  to  brisk  manipulation. 
And  when  the  entire  ingredients  are  mingled  well  together. 
Then  give  the  opportunity  to  rise,  according  to  the  weather — 
In  winter  set  it  near  the  stove,  and  oft  renew  the  fire. 
In  summer,  place  it  further  off,  the  temperature  is  higher — 
Then  patiently  the  issue  wait,  while  time  his  flight  is  winging, 
Its  status  scanning  now  and  then  ;  and  when  you  hear  it  singing, 
And  see  upon  its  surface — now  here  now  there — a  bubble. 
You'll  feel  a  thousand  fold  repaid  for  all  your  toil  and  trouble. 
Give  to  the  wind  all  idle  fears ;  all  doubts,  all  scruples  banish ; 
And  when  the  bubbies  thicken  fast,  and  crowd,   and  break  and 

vanish, 
The  yeast  is  prime,  your  toil  is  o'er,  success  has  crowned  per- 
sistence. 
And  loaves  of  tender,  light,  sweet  bread  are  looming  in  the  dis- 
tance. 


When  in  hasfeyau  wish  to  make  delicate  light  and  white  bread. 


128  THE  HOME  COOK  BOOK. 


BREAD. 

Mrs.  E.  S.  Chesebrough. 

Take  four  quarts  of  sifted  flour  and  a  tea  cup  of  yeast;  a 
pinch  of  salt,  and  wet  with  warm  milk  and  water  stiff  enough  to 
knead.  Work  it  on  the  board  until  it  requires  no  more  flour. 
*If  made  at  night,  the  bread  will  be  light  enough  to  work  over 
and  put  in  pans  early  in  the  morning.  This  quantity  will  make 
two  large  loaves.  One-third  of  the  lump  may  be  taken  for  rolls, 
which  can  be  made  by  working  in  butter  the  size  of  an  egg,  and 
setting  aside  to  rise  again ;  when  light  the  second  time,  make 
out  in  oblong  shapes,  cover  them  with  a  cloth,  and  let  them 
rise  again.  As  soon  as  they  break  apart,  bake  them  in  a  quick 
oven.  They  will  not  fail  to  be  nice  if  they  are  baked  as  soon  as 
they  seam.  This  is  the  great  secret  of  white,  flaky  rolls.  Two 
or  three  potatoes  will  improve  the  bread.  Good  housekeepers 
always  have  flour  sifted  in  readiness  for  use,  and  never  use  it  in 
any  other  way. 

BREAD. 

M.  E.  B.  Lynde. 

The  sponge  is  made  over  night  in  the  centre  of  a  pan  of  flour, 
with  milk  and  warm  water  and  a  cup  of  home-made  hop  and  po- 
tato yeast  to  about  four  loaves.  The  yeast  is  put  in  when  about 
half  the  flour  and  water  are  mixed,  and  then  the  remainder  of 
the  water  is  added  and  the  sponge  beaten  with  a  wooden  spoon 
for  fifteen  minutes  and  left  to  rise  over  night  in  a  moderately 
warm  place.  In  the  morning,  the  bread-dough  mixed  and 
kneaded  for  half  an  hour,  adding  flour  to  make  a  stiff  dough, 
and  left  to  rise  in  a  mass.  It  is  then  made  into  small  loaves, 
being  kneaded  with  as  little  flour  as  possible,  and  put  in  pans  to 
rise  the  second  time,  all  the  while  kept  moderately  warm,  and 
when  light,  bake  in  a  moderately  hot  oven.  The  important 
part  of  said  recipe  is  the  beating  of  the  sponge  fifteen  minutes, 
as  given.  Bread  made  after  this  recipe  received  first  premium 
at  Wisconsin  State  Fair,  1872. 

We  wish  to  impress  upon  all  the  neccessity  of  using 


VALUABLE   RECIPES.  129 


EXCELLENT  BREAD. 

Mrs.  Geo.  W.  Pitkin. 

Four  potatoes  mashed  fine,  four  tea  spoons  of  salt,  two  quarts 
of  luke  warm  milk,  one-half  cake  of  compressed  yeast,  dissolved 
in  one-half  cup  of  warm  water ;  flour  enough  to  make  a  pliable 
dough ;  mould  with  hands  well  greased  with  lard ;  place  in  pans, 
and  when  sufficiently  light,  it  is  ready  for  baking. 

SUPERIOR  BREAD. 

Mrs.  D.  C.  Norton. 

Scald  one  quart  of  sour  milk;  when  cool  enough,  set  your 
sponge  with  the  whey;  take  about  three  quarts  of  flour,  make  a 
hole  in  the  centre,  put  in  the  whey,  about  a  good  teaspoon  of 
salt,  one  teacup  of  good  hop  yeast  (home  made  is  best,)  and  stir 
quite  stiff"  with  a  spoon ;  wrap  in  a  thick  cloth,  so  as  to  keep  as 
warm  as  possible,  (in  cold  weather,)  in  summer  it  is  not  neces- 
sary. In  the  morning  knead  well,  adding  flour  until  stiff"  enough, 
and  keep  warm  until  light;  then  set  it  in  pans  to  rise;  no  salera- 
tus  is  needed.  Bread  made  in  this  way  will  never  fail  to  be 
good,  if  good  flour  and  yeast  are  used. 

WHEAT  BREAD. 

Mrs.  D.  W.  Thatcher,  River  Forest. 

Take  a  pan  of  flour,  and  put  in  a  small  hand  full  of  salt  and  a 
bowl  of  soft  yeast  and  one  pint  of  luke  warm  milk,  mix  stiff"  with 
flour,  and  let  it  rise.  Then  knead  it  into  pans,  and  let  it  rise, 
and  if 'wanted  very  white,  knead  it  down  two  or  three  times; 
this  makes  it  whiter,  but  loses  its  sweet  taste ;  bake  forty-five 
minutes. 

RICE  BREAD. 

Mrs.  E.  S.  Chesebrough. 

Boil  a  teacup  of  rice  quite  soft ;  while  hot,  add  butter  the  size 
of  an  egg,  one  and  a  half  pints  of  miljc,  rather  more  than  one-half 


"Hichards^  (^uecn^''  in  making  Biscuits,  Cakes,  Bread  or  Bolls. 


130  THE  HOME  COOK  BOOK. 

pint  of  bolted  corn  meal,  two  tablespoons  of  flour,  two  eggs,  and 
a  little  salt.  Bake  just  one  hour.  The  bread  should  be  about 
two  inches  thick. 

MRS.  FURLONG'S  BROWN  BREAD. 

Three  cups  of  corn  meal,  one  cup  of  flour,  one  cup  of  syrup, 
one  cup  of  sour  milk,  two  cups  of  sweet  milk ;  one  teaspoon  of 
soda,  one  teaspoon  of  salt;  steam  four  hours. 

BROWN  STEAMED  BREAD. 

Mrs.  G.  B.  Griffin. 

Two  cups  corn  meal,  one  cup  Graham  flour,  one  cup  white 
flour,  one  cup  molasses,  two  cups  sour  milk,  one  cup  sweet  milk, 
one  teaspoon  saleratus;  steam  four  hours. 

RYE  AND  INDIAN  BROWN  BREAD. 

Mrs.  Messer. 

One  quart  of  rye  meal,  unbolted,  one  quart  of  Indian  meal, 
yellow,  one  cup  molasses,  two-thirds  cup  of  yeast,  one-half  tea- 
spoon of  soda ;  wet  up  with  milk  or  water,  not  very  stiff". 

BROWN  KREAD. 

Mrs.  G.  F.  DeForest,  Freeport,  111.  ^ 

One  and  a  half  pints  of  thick  sour  milk,  one  and  a  half  cups 
Graham  flour,  one  and  a  half  cups  rye  flour,  two  cups  two-thirds 
full  of  Indian  meal,  one-half  cup  molasses,  salt,  one  heaping 
teaspoon  soda  beaten  into  the  milk  before  adding  the  other  ingre- 
dients.    Steam  five  hours.     Very  fine. 

STEAMED  BROWN  BREAD. 

Mrs.  C.  G.  Smith. 

One  pint -of  sweet  milk,  four  tablespoons  of  molasses,  one  cup 
of  Indian  meal,  two  cups  of  rye  or  Graham  flour,  one  teaspoon 

The  excellence  of  the  above  receipts  can  only  be  realized  by 


VALUABLE   RECIPES.  131 


of  salt,  one  of  saleratus;   mix  with  a  spoon,  and  steam  three 
hours,  and  bake  half  an  hour  or  more. 


BROWN  BREAD. 

Mrs.  Lanikin. 

One  and  one-half  cups  of  rye  meal,  one  and  one-half  of  Indian 
meal,  one-half  cup  of  molasses,  two  and  one-half  of  cold  water, 
even  teaspoon  of  soda,  a  little  salt;  steam  four  and  a  half  hours, 
then  put  it  in  the  oven  for  a  very  few  minutes,  just  to  take  the 
moisture  from  the  top. 

BROWN  BREAD. 

Mrs.  A.  L.  Chetlain.  ' 

One  quart  of  bread  sponge,  one  pint  of  Graham  flour,  (perhaps 
a  little  more,)  one  egg,  one  cup  of  molasses,  one  tablespoon 
of  melted  butter,  a  trifle  of  salt;  mix  well  together,  let  rise  and 
bake. 

BROWN  BREAD. 

Mrs.  Spruance. 

Three  cups  of  corn  meal>  one  of  flour,  three  of  sweet  milk, 
one  of  sour  milk,  two-thirds  of  molasses,  one  teaspoon  of  soda, 
one  of  salt,  whites  of  two  eggs  beaten  to  a  froth.  Steam  four 
hours :  eat  while  hot.     Excellent. 

BROWN  BREAD. 

Mrs.  Banks. 

Two  cups  of  Graham  flour,  one  of  wheat  flour,  two  large 
spoons  of  molasses,  a  little  salt,  one  yeast  cake  or  half  cup  of 
yeast,  warm  water  enough  to  make  a  very  stiff"  batter.  Put  it  ia 
the  bake-tin,  and  when  light  enough,  bake  in  a  good  oven  three- 
fourths  of  an  hour. 


Using  "Jiicharda'  Queen;"  it  makes  Biscuit  delicate  and  light. 


132  THE  HOME  COOK  BOOK. 


BOSTON  BROWN  BREAD. 

Mrs.  F.  E.  Stearns. 

One  and  one-half  cups  of  Graham  flour,  two  cups  of  corn  meal, 
one-half  cup  of  molasses,  one  pint  of  sweet  milk,  and  one-half  a 
teaspoon  of  soda ;  steam  three  hours. 

BROWN  BREAD. 

Mrs.  Kent. 

Three  and  one-half  cups  of  Graham  flour,  two  of  corn  meal, 
three  of  sour  milk,  one-half  of  molasses,  one  and  one-half  tea- 
spoons of  soda ;  steam  two  and  one-half  hours,  and  put  in  the 
oven  for  fifteen  minutes. 

BROWN  BREAD. 

Mrs.  E.  Wood. 

One  quart  of  Graharai  flour,  one  pint  of  wheat  flour,  one-half 
cup  of  brown  sugar,  one  pint  of  yeast,  a  little  salt ;  let  rise,  put 
in  pans,  stand  short  time  to  rise  and  then  bake. 

BOSTON  BROWN  BREAD. 

Mrs.  L.  Gilbert,  Evanston. 

Three  teacups  Graham  flour,  two  teacups  corn  meal,  one-half 
teacup  molasses,  one  pint  sour  milk,  one  pint  water,  one  tea- 
spoon soda,  one  teaspoon  salt,  put  into  a  tin  pail,  covered  tight- 
ly and  boil  four  hours  in  a  kettle. 

BROWN  JOE. 

Mrs.  O.  L.  Wheelock. 

Two  cups  of  Indian  meal,  two  of  flour,  one  of  molasses,  one 
pint  of  milk;  one  teaspoon  of  soda,  same  of  salt;  steam  six  hours. 

TRAVELER'S  BREAD. 

Take  Graham  flour,  (unsifted,)  and  currants,  figs,  dates  or 
raisins  may  be  used  by  chopping  them;  stir  quite  stiffly  with  the 


All  of  our  leading  Hotels  of  Chicago  are  now  using 


VALUABLE   RECIPES.  138 


coldest  water  as  briskly  as  possible,  so  as  to  incorporate  air  with 
it;  then  knead  in  all  the  unbolted  wheat  flour  you  can;  cut  in 
cakes  or  rolls  one-half  inch  thick,  and  bake  in  a  quick  oven. 

STEAMED  BREAD. 

Sophia  B.  Irmberg. 

One  cup  flour,  one  cup  rye  meal,  one  cup  corn  meal,  one-half 
cup  molasses,  one  and  a  half  cups  of  sour  milk,  one  egg,  little 
salt,  one  teaspoon  soda.  Steam  for  three  hours;  then  set  the 
pan  in  the  oven  for  ten  or  twenty  minutes  before  sending  it  to 
the  table. 

STEAMED  CORN  BREAD. 

Mrs.  Jane  Conger. 

Take  three  cups  of  meal,  and  one  of  flour,  scald  two  cups  of 
the  meal  with  boiling  water,  add  the  other  cup  of  meal  and 
flour,  two  cups  of  sour  milk,  one  cup  molasses,  one  teaspoon  of 
soda,  a  little  salt.     Steam  three  hours. 

STEAM  LOAF. 

Mrs.  Dickinson. 

Four  cups  Indian  meal,  two  cups  of  flour,  two  cups  of  sweet 
milk,  two  cups  of  sour  milk,  one  and  a  half  cups  molasses,  one 
teaspoon  of  soda  and  a  little  salt.     Steam  three  hours. 

CORN  MEAL  BREAD. 

Mrs.  A.  M.  Chetlain. 

For  a  small  family,  one  quart  of  meal  run  through  sieve,  one 
teaspoon  salt,  three  eggs  broken  in  the  meal  and  well  mixed; 
add  one  teaspoon  of  saleratus,  and  sour  milk  enough  to  make  a 
stiff  batter;  mix  in  this  about  three  tablespoons  of  melted  butter, 
and  bake  in  a  hot  oven.  If  baking  powder  is  preferred,  use  two 
teaspoonsful  mixed  in  the  meal  while  dry,  and  the  same  quantity 
of  other  ingredients,  but  use  sweet  milk. 

,  -  I.  I  ■  - 1  I  I  ff ■ ,  ,   ■  ■ 

"Richards^  Queen  Baking  Jbwdcr/"  it  makes  Biscuit  very  fight. 
10 


134  THE   HOME    COOK   BOOK. 


CORN  BREAD. 

Mrs.  Juliet  L.  Strayer,  a  Southern  Lady. 

One-half  pint  of  butter  milk,  one-half  pint  of  sweet  milk; 
sweeten  the  sour  milk  with  one-half  teaspoon  of  soda;  beat  two 
eggs,  whites  and  yolks  together;  pour  the  milk  into  the  eggs, 
then  thicken  with  about  nine  tablespoons  of  sifted  corn  meal. 
Put  the  pan  on  the  stove  with  a  piece  of  lard  the  size  of  an  egg, 
when  melted  pour  it  in  the  batter;  this  lard  by  stirring  it  will 
grease  the  pan  to  bake  in ;  add  a  teaspoon  of  salt. 

CORN  BREAD. 

Mrs.  O.  F.  Avery. 

One  pint  Indian  meal,  one  pint  sour  milk  or  buttermilk,  two 
eggs,  whites  and  yolks  beaten  separately,  whites  put  in  last 
thing ;  two  tablespoons  sugar,  one  tablespoon  melted  butter,  a 
little  salt,   half  a  teaspoon  saleratus. 

CORN  BREAD. 

Mrs.  Wm,  H.  Low. 

Two  tablespoons  of  sugar,  one  tablespoon  butter,  two  eggs  ; 
stir  all  together,  add  one  cup  of  sweet  milk,  three  teaspoons  of 
baking  powder,  and  three-fourths  of  a  cup  corn  meal ;  flour  to 
make  it  quite  stiff. 

INDIAN  BREAD. 

Mrs.  G.  H.  L. 

Five  cups  Indian  meal,  yellow,  five  cups  sour  milk,  three  cups 
rye  flour,  one-half  cup  molasses,  one  tablespoon  saleratus. 

INDIAN  BREAD. 

Mrs.  A.  T.  Hall. 

One  pint  of  meal,  one  pint  of  flour,  one  pint  of  milk,  one  tea- 
cup of  molasses,  one  teaspoon  of  soda,  one-half  of  cream  tartar  ; 
steam  two  hours  and  bake  half  an  hour. 


You'Can  only  realize  the  excellence  of  the  above  receipts  by 


VALUABLE    RECIPES.  135 


GRAHAM  BREAD. 

Mrs.  B.  J.  Seward. 

One  pint  sweet  milk,  one  half  cup  molasses,  one  teaspoon 
saleratus,  one  teaspoon  salt.     Mix  thin  enough  to  pour. 

GRAHAM  BREAD.  / 

Mrs.  J.  B.  Hobbs. 

For  one  loaf,  take  two  cups  of  white  bread  sponge,  to  which 
add  two  tablespoons  of  brown  sugar,  and  Graham  flour  to  make 
a  stiff  batter;  let  it  rise,  after  which  add  Graham  flour  sufficient 
to  knead,  but  not  very  stiff;  then  put  in  the  pan  to  rise  and  bake. 

GRAHAM  BREAD. , 

Mrs.  H.  P.  Stowell. 

Set  sponge  of  fine  flour,  same  as  for  wheat  bread;  when  suffi- 
ciently raised,  instead  of  mixing  with  fine  flour,  mix  with  Gra- 
ham to  the  usual  consistency ;  mould  with  fine  flour  a  little,  raise 
once,  then  it  is  ready  for  the  oven.  Sweeten  with  syrup  or 
sugar,  if  desired,  though  I  think  it  better  without  either. 

'  GRAHAM  BREAD. 

Mrs.  Ludlam,  Evanston. 

One  cup  wheat  flour,  three  cups  Graham  flour,  two  table- 
spoons of  molasses,  one  teaspoon  salt,  yeast  enough  to  make  it 
rise;  mix  and  put  in  baking  tins  at  night.  It  will  be  ready  to 
bake  in  the  morning. 

ROLLS. 

Mrs.  H.  F.  Waite. 

To  the  quantity  of  light  bread  dough  that  you  would  take  for 
twelve  persons,  add  the  white  of  one  egg  well  beaten,  two  table- 
spoons of  white  sugar,  and  two  tablespoons  of  butter;  work  these 
thoroughly  together;  roll  out  about  half  an  inch  thick;  cut  the 
size  desired,  and  spread  one  with  melted  butter,  and  lay  another 
upon  the  top  of  it.     Bake  delicately,  when  they  have  risen. 

Using  Richards'  Queen  Baking  Pounder  and  Extracts  of  Fruit. 


136  THE  HOME  COOK  BOOK. 

PARKER  HOUSE  ROLLS. 

Mrs.  A.  H.  Dashiell,  Bricksburg,  N.  J. 

One  quart  sifted  flour,  one-half  cup  of  yeast,  two  tablespoons 
of  sugar,  salt,  two  tablespoons  butter  and  one  of  lard ;  pour  one 
l^int  of  boiling  milk  over  the  ingredients,  except  yeast,  and  add 
that  when  lukewarm;  mix  early  in  the  morning,  and  knead  at 
noon,  adding  sufficient  flour  to  make  as  stiff  as  biscuit;  when  light 
knead  into  rolls;  roll  out  rather  thin,  cut  with  a  biscuit  cutter 
and  then  roll  oblong,  spread  a  little  butter  on  one  end  and  fold 
over;  let  them  rise  on  the  pans  before  baking.  They  ought  to 
bake  in  ten  or  fifteen  minutes.  In  cold  weather  the  sponge 
should  be  made  at  night. 

PARKER  HOUSE  ROLLS. 

Alice  M.  Adams,  Mrs.  J.  P.  Hoit  and  others. 

Two  quarts  flour,  make  a  hole  in  the  top,  put  in  a  piece  of 
butter  the  size  of  an  egg,  a  little  salt,  and  a  tablespoon  of  white 
sugar ;  pour  over  this  a  pint  of  milk  previously  boiled  and  cooled, 
and  one-half  teacup  of  good  yeast.  When  the  sponge  is  light, 
mould  for  fifteen  minutes,  let  it  rise  again  and  cut  into  round 
cakes,  butter  one  side  and  turn  over  on  itself,  bake  in  a  quick 
oven. 

PARKER  HOUSE  ROLLS. 

Mrs.  L.  J.  Tilton. 

Boil  one  pint  of  sweet  milk,  and  when  partly  cooled  melt  in 
it  half  a  cup  of  white  sugar  and  one  tablespoon  of  lard  or  butter; 
when  lukewarm,  add  half  a  cup  of  yeast;  make  a  hole  in  two 
quarts  of  flour  and  pour  this  mixture  in.  If  for  tea,  set  to  rise 
over  night,  in  the  morning  mix  well  and  knead  for  half  hour, 
then  set  to  rise  again;  about  four  o'clock  knead  again  for  ten  or 
fifteen  minutes;  roll  out  thinner  than  for  biscuit,  rub  melted  but- 
ter upon  half  the  surface  and  fold  it  upon  the  other;  set  to  rise 
once  more  in  pans,  and  when  light,  ba}ie  twenty  minutes  in  a 
hot  oven. 


No  Biscuit  80  delicate  as  thai  made  with  "Jiicharde'  Queen. 


VALUABLE   RECIPES.  137 


DETROIT  ROLLS. 

Mrs.  A.  M.  Gibbs. 

Put  one  pint  warm  milk  in  the  middle  of  two  quarts  flour, 
beat  up  a  thick  batter,  a  little  stiffer  than  pancakes,  and  add 
one-half  cake  German  compressed  yeast.  When  light,  knead  up 
like  bread,  kneading  the  dough  out  in  a  long  roll  and  folding 
over  like  pie  crust,  doing  this  six  or  seven  times.  When  again 
light,  add  a  piece  of  butter  size  of  a  large  egg,  pulling  it  through 
the  dough,  then  work  in  two  eggs,  and  one  tablespoon  sugar  that 
has  been  beaten  together  very  light.  Knead  again  same  way  as 
before.  Roll  out  on  your  bread  board  with  rolling  pin,  cut  with 
small  round  or  oval  cutters,  dipping  cutter  occasionally  in  a  cup 
of  melted  lard  or  drippings  instead  of  flour,  and  put  in  pans  to 
rise.  When  creamy  light,  bake.  It  will  expedite  the  rising, 
to  set  the  pans  over  hot  water. 

FRENCH  ROLLS. 

Mrs.  Thos.  Orton. 
Take  one-half  cup  of  yeast,  rub  a  small  one-half  cup  of  butter 
in  the  flour,  (you  will  have  to  guess  the  quantity),  then  add  the 
yeast,  and  water  enough  to  wet ;  mix  as  for  soda  biscuit.  Let  it 
rise  till  morning.  Roll  in  thin  sheets,  and  cut  into  squares, 
spread  a  very  little  butter  on  each,  and  sprinkle  a  little  flour  on 
to  roll  up.  Put  in  the  pan  when  light,  bake  twenty  minutes. 
Nice. 

FRENCH  ROLLS. 

Etta  C.  Springer. 
One  quart  flour,  add  two  eggs,  one-half  pint  milk,  tablespoon 
of  yeast,  knead  it  well ;  rise  till  morning.     Work  in   one  ounce 
of  butter,  and  mould  in  small  rolls;  bake  immediately. 

YF.'^ilLANTI  EGG  ROLLS. 

Mrs.  A.  M.  Gibbs. 

Allow  one  egg  for  each  person,  two  cups  milk  for  three  eggs, 
four  tablespoons  flour;  beat  whites  and  yolks  separately;  eggs 


We  advise  the  use  of  "liichards'  Queen'''  for  taking  li^ght  fnscuif. 


138  THE  HOME  COOK  BOOK. 

are  added  last.  Put  a  very  little  of  the  mixture  into  a  hot  frying 
pan,  well  greased  with  butter,  roll  as  you  would  omelet,  and  pile 
a  number  on  a  plat*^er ;  send  in  hot.  For  breakfast  or  tea.  Can 
be  eaten  with  sugar. 

BROWN  ROLLS. 

Mrs.  Melancthon  Starr,  Rockford,  111. 

One  quart  Graham  flour,  milk  enough  to  make  a  stiff  batter, 
one-third  cup  of  yeast,  and  mix  over  night ;  in  the  morning  add 
two  eggs,  one  large  tablespoon  of  sugar,  one-fourth  teaspoon  of 
soda,  piece  of  butter  half  the  size  of  an  egg,  and  a  little  salt ;  put 
into  cups,  and  let  stand  twenty  minutes  before  baking. 

CORN  MEAL  ROLLS. 

Mrs.  A.  H.  Dashiell,  Bricksburg,  N.  J. 

To  one  quart  of  mush,  add,  when  hot,  one-half  cup  unmelted 
lard,  salt  it  well;  when  lukewarm,  add  one-half  cup  of  yeast; 
make  this  at  noon,  and  at  night  add  a  small  teaspoon  of  soda, 
and  knead  in  wheat  flour  as  for  biscuit.  In  the  morning  mould 
into  biscuit,  and  let  them  rise  in  the  pan  before  baking.  Bake 
in  a  quick  oven. 

GRAHAM  ROLLS. 

Mrs.  M. 

Three  teacups  Graham  flour,  two  teaspoons  cream  tartar, 
one  teaspoon  soda,  one  tablespoon  melted  butter,  milk  to  wet  it 
with. 

TREMONT  BISCUIT. 

Brought  from  Boston  by  Mrs.  O.  B.  Wilson. 

One  and  a  half  pints  of  warm  milk,  one  tablespoon  lard,  two 
tablespoons  white  sugar,  a  little  salt,  one  yeast  cake,  (Twin 
Bro's,)  a  cup  of  home-made  yeast  or  half  a  cake  of  compressed 
yeast  as  is  most  convenient ;  two  quarts  of  sifted  flour.  To 
mix — make  a  hole  in  the  flour  and  mix  in  all  the  ingredients  to 

We  advise  the  use  of  "JRicharda^  Queen  Baking  Powder,*^ 


VALUABLE   RECIPES.  139 


make  a  sponge;  set  in  a  warm  place  to  rise;  when  quite  light, 
work  in  all  the  flour  and  set  the  dough  once  more  to  rise;  when 
well  risen,  work  a  little  more,  and  roll  out  about  one-third  of  an 
inch  thick,  and  cut  with  a  biscuit  cutter.  Moisten  one  edge 
with  melted  butter,  then  fold  together  in  the  middle  like  rolls. 
Place  them  in  a  bread  pan  about  one  inch  a  part ;  set  to  rise  for 
about  half  an  hour  in  a  warm  place,  and  when  light,  bake  in  a 
quick  oven,  allowing  from  ten  to  fifteen  minutes  if  the  oven  is 
just  right.  Make  up  about  ten  o'clock  in  the  morning,  if  wanted 
for  tea ;  if  wanted  for  breakfast,  make  up  about  nine  o'clock  in 
the  evening,  and  work  in  all  the  flour  at  the  first  mixing,  then 
add  as  soon  as  you  are  up  in  the  morning,  one-half  teaspoon  of 
soda,  mould  your  biscuit  and  they  will  be  ready  for  baking  when 
the  oven  is  hot.  With  compressed  yeast,  about  six  hours  all  to- 
gether is  required.  These  are  very  delicate  and  delicious  when 
properly  made. 

VIRGINIA  BISCUITS. 

Mrs.  J.  G.  Hamilton. 

Rub  a  teaspoonful  of  lard  into  a  quart  of  flour,  put  the  flour 
into  a  sifter  and  sift  a  teaspoon  of  soda  with  the  flour,  one  tea- 
spoon of  salt,  and  one  pint  of  butter  milk  to  moisten  the  flour; 
after  beating  the  mixture  with  a  spoon  until  thoroughly  mixed, 
turn  it  out  on  a  biscuit  board,  work  until  smooth,  cut  it  out  with 
a  cutter  and  bake  with  a  steady  heat. 

/ 

GREEN  MOUNTAIN  BISCUITS. 

Mrs.  Latnkin,  Evanston. 

Three  cups  milk,  two  cups  sugar,  one  cup  butter;  make  a  stiff 
batter  at  night  with  two  tablespoons  yeast ;  one-half  the  sugar 
and  one-half  the  butter  melted;  in  the  morning  add  the  other 
half  of  sugar  and  butter,  and  make  it  not  quite  as  stifl*  as  yeast 
bread ;  two  hours  before  tea  make  up  the  biscuits  and  set  them  to 
rise. 

When  in  haste  you  wish  to  make  delicate  light  and  white  bread. 


140  THE    HOME    COOK    BOOK. 

LIGHT  BISCUITS. 

Mrs.  A.  R.  Edwards. 

One  pint  of  sweet  milk,  one-half  pint  of  lard  (not  melted,)  one- 
half  pint  of  home-made  yeast ;  add  salt  and  flour  to  mix  soft,  rise 
once,  then  put  in  tins. 

FRENCH  BISCUITS. 

Mrs.  Lind. 

Two  cups  of  butter,  two  cups  of  sugar,  one  egg  (or  the  whites 
of  two,)  half  a  cup  of  sour  milk,  half  a  teaspoon  of  soda,  flour  to 
roll;  spinkle  with  sugar. 

RAISED  BISCUITS. 

Hannah  Johnson  ;  endorsed  by  Mrs.  A.  N.  Sheppard. 
Take  one  and  one-half  pints  of  milk,  one  spoon  of  lard,  two 
of  white  sugar,  and  one  yeast  cake  or  one-half  a  package  of  com- 
pressed yeast,  and  two  quarts  of  flour ;  make  a  hole  in  the  flour 
and  put  in  all  the  ingredients ;  set  in  a  warm  place  to  rise  until 
morning,  then  mix  all  together  and  set  to  rise  again ;  when  well 
risen,  roll  out  rather  thin,  cut  them  out  like  biscuits,  wet  one 
edge  with  melted  butter,  and  fold  together  like  rolls ;  when  well 
risen,  bake  in  a  quick  oven  about  twenty  minutes.  If  made 
with  compressed  yeast,  six  and  one-half  hours  will  be  sufficient 
to  raise  them  in  winter. 

TEA  BISCUITS. 

Mrs.  Norcross. 

One  cup  of  hot  water,  two  of  milk,  three  tablespoons  of  yeast ; 
mix  thoroughly ;  after  it  is  risen,  take  two-thirds  of  a  cup  of  but- 
ter and  a  little  sugar  and  mould  it;  then  let  it  rise,  and  mould 
it  into  small  cakes. 

TEA  BISCUITS. 

Mrs.  O.  L.  Parker. 

Make  a  good  soda  or  cream  biscuit ;  mould  it  and  roll  it  out 
half  the  thickness  of  cominon  biscuit;  spread  it  over  with  three 


We  tviah  to  impress  upon  all  the  neccessity  of  using 


1  ( 


VALUABLE   RECIPES.  141 


or  four  spoons  of  melted  butter ;  then  over  this  sprinkle  half  a 
coffee  cup  of  the  best  sugar ;  roll  up  as  compactly  as  you  would 
a  roll  of  jelly  cake;  slice  your  roll  off  into  inch  thick  slices;  lay 
these  flat  on  your  tins  and  bake  as  biscuits.  They  are  very  nice 
cold. 

RAISED  BISCUITS. 

Mrs.  C.  H.  Wheeler. 

Make  a  sponge  of  one  pint  of  milk,  a  little  salt,  and  half  a  cake 
of  compressed  yeast — any  other  will  do;  when  light,  take  a  piece 
of  butter  the  size  of  an  egg,  one-quarter  of  a  cup  of  sugar,  and 
one  egg ;  beat  them  up  together  and  stir  into  the  sponge,  adding 
flour  to  make  a  stiff  batter ;  stir  it  well  and  leave  to  rise ;  then 
take  with  a  spoon,  the  light  dough  just  enough  for  each  biscuit 
and  work  softly  into  shape ;  lay  into  pans  and  bake  after  stand- 
ing a  short  time  to  rise  again. 

GRAHAM  BISCUITS. 

Mrs.  A.  W.  D. 

Three  cups  of  Graham  flour,  one  of  wheat  flour,  one  egg,  but- 
ter the  size  of  an  egg,  one  tablespoon  of  sugar,  two  of  cream  tar- 
tar, one  of  soda ;  salt  and  milk  to  mix. 

GRAHAM  BISCUITS. 

M. 

One  quart  of  Graham  flour,  three  and  one-half  heaping  tea- 
spoons of  baking  powder,  one  teaspoon  of  salt,  one  of  butter; 
make  into  soft  dough  with  milk. 

GRAHAM  BISCUITS. 

Mrs.  Phelps. 

Three  cups  of  Graham  flour,  one  cup  white  flour,  three  cups 
milk,  two  tablespoons  lard,  one  heaping  tablespoon  white  sugar, 
one  salt  spoon  of  salt,  one  teaspoon  of  soda,  two  teaspoons  of 
cream  tartar ;  mix  and  bake  as  you  do  the  white  soda  biscuit. 

. :k — — — — — . 

"Hicharda^  Queen^'  in  making  Biscuits,  Cakes,  Bread  or  Bolls. 


142  THE  HOME    COOK   BOOK. 


RYE  BISCUITS. 

Mrs.  Lamkin. 

Two  cups  rye  meal,  one  and  a  half  cups  flour,  one-third  cup 
molasses,  one  egg,  a  little  salt,  two  cups  sour  milk,  two  even 
teaspoons  saleratus. 

BUNS. 

Two  coffee  cups  bread  dough,  two  eggs,  one  cup  sugar,  spices, 
a  few  currants ;  mould  like  rusk  and  let  them  rise  before  baking. 

BUNS. 

M. 

Take  one  large  coffee  cup  of  warm  "milk,  'one-quarter  cake  of 
yeast  and  salt ;  make  sponge,  let  rise ;  when  light,  work  into  a 
dough,  adding  one-half  teacup  sugar,  one  egg,  butter  twice  size 
of  an  egg ;  let  rise,  roll  into  a  sheet,  butter  it,  cut  into  strips 
three  inches  wide  and  six  inches  long  ;  fold  not  quite  in  the  mid- 
dle ;  let  rise  again  and  bake;  when  in  a  dough,  if  it  rises  before 
you  are  ready,  push  it  down.     Excellent. 

RUSKS. 

Mrs.  P.  B.  Ayer. 

* 
To  one  tumbler  of  warm  milk,  add  a  half  gill  of  yeast,  three 

eggs  and  a  coffee  cup  of  sugar,  beaten  together;  two  ounces  of 

butter  rubbed  into  flour,  of  which  use  only  enough  to  enable 

you  to  mould  it;  let  it  raise  over  night;  when  very  light,  roll  and 

put  on  tins  to  raise  again;  after  which,  bake  in  a  quick  oven 

twenty  minutes. 

RUSKS. 

Milk  enough  with  one-half  cup  of  yeast  to  make  a  pint;  make 
a  sponge  and  rise;  then  add  one  and  a  half  cups  of  white  sugar, 
three  eggs,  one-half  cup  of  butter;  spice  to  your  taste;  mould, 
then  put  in  pan  to  rise.  When  baked,  cover  the  tops  with  sugar 
dissolved  in  milk. 

The  excellence  of  the  above  receipts  can  only  be  realized  by 


VALUABLE    RECIPES.  143 


SODA  BISCUITS. 

M. 

To  each  quart  of  flour  add  one  tablespoon  of  shortening,  one- 
half  teaspoon  of  salt  and  three  and  a  half  heaping  teaspoons  of 
Price's  Cream  Baking  Powder;  mix  baking  powder  thoroughly 
through  the  flour,  then  add  other  ingredients.  Do  not  knead, 
and  bake  quick.  To  use  cream-tartar  and  soda,  take  the  same 
proportions  without  the  baking  powder,  using  instead  three 
heaping  teaspoons  of  cream-tartar  and  one  of  soda.  If  good, 
they  will  bake  in  five  minutes. 

SODA  BISCUITS. 

Mrs.  A.  M.  Gibbs. 

Three  heaping  tablespoons  of  sour  cream ;  put  in  a  bowl  or 
vessel  containing  a  quart  and  fill  two-thirds  full  of  sweet  milk, 
four  teaspoons  of  cream-tartar,  two  teaspoons  of  soda,  a  little 
salt;  pour  the  cream  in  the  flour,  mix  soft  and  bake  in  a  quick 
oven. 

STRAWBERRY  SHORTCAKE. 

Make  good  biscuit  crust;  bake  in  two  tins  of  same  shape  and 
size;  mix  berries  with  plenty  of  sugar;  open  the  shortcake,  but- 
ter well  and  place  berries  in  layers,  alternated  with  the  crust; 
have  the  top  layer  of  berries  and  over  all  put  charlotte  russe  or 
whipped  cream. 

ORANGE  SHORTCAKE. 

M. 

Make  a  nice  shortcake ;  spread  in  layers  of  sliced  oranges 
with  sugar  and  a  little  cream.  To  be  eaten  with  sweetened 
cream. 

APPLE  SHORTCAKE. 

M. 

Season  apple  sauce  with  butter,  sugar,  &c.;  make  a  nice  short- 
cake, open  and  butter  it  and  put  the  apple  sauce  in  layers. 
Serve  with  sweetened  cream. 

Using  "Rieharda'  Queen ;"  it  makes  Biscuit  delicate  and  light. 


144  THE  HOME    COOK   BOOK. 

SALLY  LUNN. 

Mrs.  J.  H.  Brown. 

One  quart  of  warm  milk,  one-half  cup  of  butter,  one  of  sugar, 
five  eggs  and  one  cup  of  yeast ;  flour  enough  for  stiff  batter. 
Bake  one  hour. 

SALLY  LUNN. 

M. 

Take  one  pint  of  milk,  three  of  flour,  three  eggs,  a  little  salt, 
two  tablespoons  of  butter,  and  two  of  sugar.  Yeast  enough  to 
raise. 

SALLY  LUNN. 

Mrs.  C.  H.  Wheeler. 

One  pint  of  milk,  a  piece  of  lard  or  butter  the  size  of  an  egg 
warmed  in  the  milk ;  take  from  the  stove  and  add  three  well 
beaten  eggs,  three  pints  of  flour,  one  cup  of  yeast ;  let  it  stand 
about  three  hours  or  until  light ;  then  pour  into  flat  pans  without 
working  or  kneading,  and  let  it  stand  an  hour  before  baking ; 
'when  baked,  split  and  butter;  eat  while  hot. 

SALLY  LUNN. 

Mrs.  I.  W.  Preston,  Highland  Park. 

One  quart  of  flour,  butter  the  size  of  an  egg,  two  eggs,  two 
cups  of  milk,  three  spoons  of  baking  powder,  a  pint  of  salt ;  rub 
the  salt  and  baking  powder  dry  with  the  flour;  melt  the  butter 
in  one  cup  of  the  milk;  add  the  other  cold;  break  in  the  eggs 
without  beating;  stir  all  together  hard,  and  bake  twenty  or 
thirty  minutes  in  a  hot  oven. 

SALLY  LUNN. 

Miss  Annie  Yocum,  Cairo,  Ills. 

Three  teacups  of  light  dough  from  hop  yeast,  three  teaspoons 
melted  butter,  one  cup  of  sugar,  three  well  beaten  eggs,  one-half 
teaspoon  of  soda  dissolved  and  strained,  a  pinch  of  salt,  and  flour 

All  of  our  leading  Hotels  of  Chicago  are  now  using 


VALFABLE   RRCirES.  145 

to  make  the  dough  stiff  enough  to  knead  well;  set  away  to  rise, 
and  when  light,  make  out  by  rolling  in  cakes  to  fit  your  pans, 
one-half  inch  thick ;  place  one  in  the  pan,  cover  well  with  soft 
butter  and  lay  another  on  top ;  when  light  bake  and  serve  at 
once.  If  properly  buttered  the  layers  will  separate  when  baked. 
This  bread  we  prize  very  highly  for  tea,  warm,  and  any  that  may 
be  left  is  good  cold  for  breakfast. 

SQUASH  CAKES. 

Miss  C.  Harris. 

One  cup  squash,  one  pint  sour  milk,  one  egg,  a  little  salt,  half 
a  teaspoon  soda,  flour  for  a  batter  thick  enough  to  fry. 

CREAM  CAKES. 

Six  eggs,  beaten  separately,  a  half  pint  of  sour  cream,  a  pint 
of  sweet  milk,  one  and  one-half  teaspoonful  of  baking  powder, 
flour  enough  to  make  a  thin  batter;  bake  in  cups. 

BREAKFAST  CAKES. 

Mrs.  Rice. 

One  cup  milk,  one  pint  flour,  three  eggs,  piece  butter  size  of 
an  egg,  two  teaspoons  cream  tartar,  on  teaspoonful  soda,  one 
tablespoon  butter. 

TEA  CAKES. 

Mrs.  E.  S.  Chesbrough. 

One  quart  sifted  flour,  one  pint  sweet  milk,  butter  size  of  egg, 
two  eggs,  two  teaspoons  sugar,  one  of  soda,  two  of  cream  tartar; 
bake  in  small  patty-pans. 

WHEAT  GEMS. 

Mrs.  W.  II.  Ovington. 

ir        ,       . 

^  One  pint  milk,  two  eggs,  flour  enough  to  make  a  batter  not 
very  still,  two  large  spoons  melted  butter,  yeast  to  raise  them,  a 
little  soda  and  salt.     Bake  in  gem  irons. 

*'Iiichards'  Queen  Baking  Powder;'^  it  makes  Biscuit  very  light. 


146  THE    HOME    COOK    BOOK. 


GRAHAM  GEMS. 

Mrs.  Henry  Stevens,  Winona,  Minn. 

One  pint  sweet  milk,  two  eggs,  one-half  cup  sugar,  two  heap- 
ing teaspoons  baking  powder,  one  tablespoon  melted  butter, 
Graham  flour  enough  to  make  a  stiff  batter ;  drop  in  hot  gem 
pans. 

GRAHAM  GEMS. 

Mrs.  E.  Wood. 

One, quart  Graham  flour,  one-half  cup  of  wheat  flour,  one-half 
cup  of  butter,  one  teaspoon  of  cream  tartar,  one-half  teaspoon 
soda,  very  little  sugar,  put  in  cast  iron  gem  pans  to  bake. 

GEMS. 

Mrs.  H.  P.  Stowell. 

A  heaping  tea  saucer  of  Graham  flour,  one-half  teacups  of 
white  flour,  mix  with  sweet  milk  or  water  until  somewhat  thicker 
than  griddle-cake  batter.  In  the  meantime,  have  your  gem-irons 
a  little  greased,  heating  on  top  of  the  stove.  Bake  in  a  hot  oven 
and  in  twenty-five  minutes  you  have  a  dish  for  your  breakfast 
that  is  rightly  named.  Have  tried  them  with  and  without  salt, 
and  we  think  the  latter  very  preferable. 

GRAHAM  GEMS. 

Mrs.  E.  R.  Harmon. 

One  quart  of  sweet  milk,  one  cup  syrup,  one  teaspoon  soda, 
two  teaspoon  cream  tartar,  little  salt;  mix  cream  tartar  in  Gra- 
ham flour,  soda  in  the  milk,  and  make  it  as  stiff  with  the  flour 
as  will  make  it  drop  easily  from  the  spoon  into  muffin  rings. 

POP  OVERS. 

Mrs.  Andrews. 

One  cup  milk,  one  cup  flour,  one  egg,  beaten  separately. 
Bake  in  cups,  a  tablespoonful  to  each  cup. 

The  excellence  of  the  above  receipts  can  only  be  realized  by 


VALUABLE   RECIPES.  14T 


POP  OVERS. 

S.  S.  Peirce. 

One  cup  flour,  one  cup  milk,  one  egg,  piece  butter  size  of  a 
walnut,  a  little  salt;  to  be  baked  in  scallops  in  a  very  quick 
oven.     This  rule  makes  twelve. 

CORN  POP  OVERS. 

Mrs.  A.  T.  Hall. 

One  pint  sweet  milk  scalded ;  stir  into  the  hot  milk  a  coffee 
cup  of  corn  meal,  a  piece  of  butter  half  the  size  of  an  egg,  a  lit- 
tle salt,  three  eggs  well  beaten  and  stirred  in  the  last  thing.     No 

soda. 

POP  OVERS. 

Mrs.  King. 

Three  cups  milk,  three  cups  flour,  three  eggs,  a  little  salt,  one 
tablespoon  melted  butter  put  in  the  last  thing;  two  tablespoons. 
to  a  puff. 

ROSETTES. 

Mrs.  A.  S.  Ewing. 

Mix  a  quart  of  milk  into  a  pint  of  flour,  beat  the  whites  and 
yolks  of  three  eggs  separately,  one  tablespoonful  of  butter  cut 
fine  into  the  mixture,  half  teaspoonful  salt;  add  the  stifily  beat- 
en whites  of  eggs  last  of  all.  Bake  in  well  warmed  and  greas- 
ed rosettes  or  muffin  pans. 

PUFFS. 

Mrs.  Wren. 

Two  eggs  beaten  separately,  two  cups  of  milk,  two  cups  of 
flour,  butter  the  size  of  a  walnut;  drop  into  hot  irons  and  bake 
quickly. 

YPSILANTI  COCOANUT  PUFFS. 

One  grated  cocoanut,  a  little  over  one-half  pound  pulverized 
sugar  stirred  in  the  whites  of  three  eggs,  beaten  light ;  drop  in 
small  cakes  on  a  dripping  pan.     Bake  in  a  very  quick  oven. 

Using  ^'Richards'  Queen ;^^  it  makes  Biscuit  delicate  and  lights 


148  THE   HOME    COOK    BOOK. 


PUFFS. 

Four  cups  of  milk,  ^our  cups  of  flour,  four  eggs,  butter  the  size 
of  two  eggs;  put  in  cups  half  full,  and  bake  for  tea  or  break- 
fast. 

GRAHAM  PUFFS. 

Mrs.  O.  S.  Wheelock. 

One  pint  of  Graham  flour,  one  egg,  teaspoon  salt,  one  table- 
spoon baking 'powder;  wet  with  milk  or  water. 

FRITTERS. 

Mrs.  Brown. 

One  pint  sweet  milk,  four  eggs,  one  quart  flour  and  three  tea- 
spoons baking  powder  sifted  together.  Serve  warm  with  maple 
syrup. 

FRITTERS  OR  PUFFS. 

M. 

One  pint  milk  in  sauce-pan ;  when  it  boils,  stir  in  flour  until 
very  thick ;  when  cold,  mix  with  six  well  beaten  eggs,  one  table- 
spoon sugar,  one-half  nutmeg,  grated  peel  of  small  lemon,  one 
tablespoon  brandy.  Beat  well  for  fifteen  minutes.  It  should  be 
thicker  than  pancake  batter.  Drop  into  hot  lard.  Sprinkle  with 
powdered  sugar  or  spiced  sugar. 

FRITTERS. 

Mrs.  E.  R.  Harmon. 

Four  eggs,  one  quart  of  milk,  a  little  salt;  stir  a  little  stifier 
than  pancakes,  and  fry  in  hot  lard. 

FRITTERS. 

M. 

One  pint  boiling  water,  one  tablespoon  butter,  one  pint  flour, 
stirred  into  water  while  boiling;  let  it  cool  a  little,  and  add  four 
eggs,  one  at  a  time.     Fry  in  hot  lard  when  the  steam  rises. 

You  can  only  realize  the  excellence  of  the  above  receipts  by 


VALUABr.K  RECiri'*.  ]-49 


FREN'CII  FRITTERS. 

Beat  the  yolks  of  four  eggs  very  light,  add  to  theni  one  pint 
of  milk,  cut  some  slices  of  baker's  bread  about  an  inch  thick, 
cutting  off  all  the  crust  and  lay  them  in  the  milk  about  fifteen 
minutes.  Have  your  griddle  hot,  and  fry  the  slices  a  nice 
brown,  using  fresh  lard  for  the  purpose.  Beat  the  whites  of  the 
eggs  very  light,  and  stir  into  them  one  cup  of  powdered  sugar, 
and  flavor  with  lemon ;  to  be  used  as  sauce  with  the  fritters. 
Some  prefer  liquid  pudding  sauce. 


PARSNIP  FRITTERS. 
M. 

One-half  cup  milk  and  a  tablespoon'of  butter ;  boil  five  or  six 
medium  sized  parsnips  till  tender,  mash  very  fine,  add  two  eggs, 
three  tablespoons  flour  and  a  little  salt ;  fry  a  delicate  brown  in 
hot  drippings.     Serve  on  a  hot  dish,  or  napkin. 


GREEN  CORN  FRITTERS. 

Mrs.  Andrews. 

Twelve  ears  of  corn  grated,  four  eggs,  tablespoon  of  butter, 
salt,  very  little  flour;  drop  a  spoonful  of  the  batter  into  boiling 
lard. 

APPLE  FRITTERS. 
M. 
One  tea  cup  of  sweet  milk,  one  tablespoon  of  sweet  light 
dough  dissolved  in  milk,  three  eggs  beaten  separately,  one  tea- 
spoon of  salt,  one  and  one-half  teacups  of  flour,  one  tablespoon 
of  sugar,  the  grated  peel  of  a  lemon,  peeled  apples  sliced  with- 
out the  core ;  drop  into  hot  lard  with  a  piece  of  apple  in  each 
one ;  sprinkled  with  powdered  sugar  or  spiced  sugar.  Let  thera 
stand  after  making  and  they  will  be  lighter.     Good. 


Using  Richards'  Queen  Baking  Powder  and  Extracts  of  Fruit. 
11 


150  THE   HOME    COOK    BOOK. 

SPICED  SUGAR  FOR  FRITTERS. 

M. 

One  tablespoon  of  finely  powdered  and  mixed  spices,  (sifted,) 
three  tablespoons  of  powdered  sugar  well  mixed  with  spices, 
(two-thirds  cinnamon  and  one-third  nutmeg  and  cloves.) 

GREEN  CORN  CAKES. 

A.  M.  G. 
Twelve  ears  of  sweet  corn  grated,  one  teaspoon  of  salt,  one 
egg  and  a  little  more  than  a  good  tablespoon  of  flour.     If  the 
corn  is  not  young  and  riiilky,  very  little  or  no   flour  need  be 
used.     Drop  the  cakes  from  the  spoon  into  hot  lard  or  butter. 

Oyster  plant  fritters  may  be  made  in  the  same  way — first  boil- 
ing and  mashing  the  oyster  plant;  six  plants  would  be  sufficient 
for  one  egg.  "* 

GRAHAM  MUFFINS. 

S.  L.  S. 

One  coffee  cup  of  sour  milk,  one  tablespoon  of  sugar  or  mo- 
lasses, one  egg,  one  scant  teaspoon  of  soda,  one-half  of  salt, 
enough  Graham  flour  to  make  a  stiff" batter;  sweet  milk  and  two 
teaspoons  of  baking  powder  can  be  used  instead  of  sour  milk 
undsoda.     Bake  in  muffin  pans  twenty  minutes. 

MUFFINS. 

Mrs.  Wm.  H.  Low. 

One  tablespoon  of  butter,  two  tablespoonful  sugar,  two  eggs 
— stir  all  together ;  add  one  cup  of  sweet  milk,  three  teaspoons 
■of  baking  powder,  flour  to  make  a  stiff"  batter.      Bake  twenty 
minutes  in  a  quick  oven. 

MUFFINS. 

From  a  Southern  Lady. 

Beat  four  eggs  into  a  full  tablespoon  of  lard,  mix  into  them 
one  and  one-half  pints  sour  milk,  effervescing  with  a  teaspoon- 

'No  Biscuit  80  delicate  as  that  made  with  ^^Richardn^  Queen. 


VALUABLE   RECIPES.  161 


ful  of  soda ;  add  enough  flour  to  make  the  consistency  of  pound 
cake.     Bake  in  heated  rings. 

MUFFINS. 

Mrs.  Rice. 

Three  cups  flour,  one-half  cup  sugar,  two  cups  milk,  large 
spoonful  of  butter  rubbed  to  a  cream  with  the  sugar,  two  eggs, 
one-half  teaspoon  soda,  one  teaspoon  cream  tartar,  one  teaspoon 
salt.     Bake  one-half  hoi;r. 

MUFFINS. 

Mrs.  Bartlett. 

One  pint  sweet  milk,  one-half  cup  yeast,  one-half  cup  butter, 
one-half  cup  sugar,  one  teaspoon  saltj  stir  a  little  thicker  than 
fritters;  set  over  night. 

MUFFINS. 

M. 

One  half-half  cup  sugar,  one-half  cup  milk,  two  eggs,  two  ta- 
blespoons butter,  two  heaping  teaspoons  baking  powder,  flour 
enough  to  make  like  cake, 

MUFFINS. 

Mrs.  C.  M.,  Winnetka. 

Butter  size  of  an  egg,  three  tablespoonsful  of  sugar,  three 
eggs — yolks  beaten  to  a  cream,  one-half  cup  sweet  milk,  flour 
to  make  a  stifl"  batter  ;  add  whites  of  eggs  well  beaten.  Bake  in 
muffin  pans  in  a  hot  oven. 

MUFFINS. 

Mrs.  Hoge. 

Five  eggs,  one  quart  flour,  two  small  cups  of  milk,  two  table- 
spoons melted  butter,  four  tablespoons  sugar,  three  tablespoons 
baking  powder  and  a  little  salt. 


We  advise  the  use  of  '^Richards''  Queen*^  for  making  light  biscuit. 


152  THE    HOME   COOK    BOOK. 


CINNAMON  MUFFINS. 

Mrs   N.  C.  Gridley,  Evanston, 

One  teacup  sour  milk,  one  cup  not  quite  half  full  sugar,  one 
teaspoon  soda,  one  tablespoon  cinnamon,  one  egg;  stir  thick 
with  flour  and  bake  in  gem  irons. 

MUFFINS. 

Mrs.  P.  U.  Ayer. 

No.  I. — One  cup  milk,  three  teaspoons  baking  powder,  two 
tablespoons  cream,  one  egg,  flour  enough  to  make  a  stifl"  batter; 
bake  in  rings. 

No.  2. — Melt  one-half  teacup  of  butter  in  a  pint  and  a  half  of 
milk,  one  gill  of  yeast,  four  eggs  well  beaten,  and  flour  enough 
to  make  a  stiff  batter.     When  light,  bake  in  rings. 

GRAHAM  MUFFINS. 

Lake  Forest. 

One  and  a  half  pints  of  Graham  flour,  one-half  pint  wheat 
flour.  Take  a  pint  cup  three-fourths  full  of  sour  milk  ;  add  sour 
cream  until  full,  soda  to  sweeten,  and  little  molasses  and  little 
salt.  Bake  in  gem  irons  and  have  the  irons  hot  before  turning 
in  the  mixture. 

GRAHAM  MUFFINS. 

Mrs.  I..  Cornell. 

One  egg,  butter  half  size  of  an  egg,  three  cups  Graham  flour, 
three  teasi^oonful  baking  powder,  a  pinch  of  salt,  one-half  ))int 
milk  or  milk  and  water;  to  be  of  thickness  of  ordinary  cake  batter. 
Corn  cake  may  be  made  same  way,  only  use  two  cups  flour  and 
one  of  meal,  instead  of  the  Graham  flour,  as  above.     Excellent. 

GRAHAM  MUFFINS. 

Mrs.  L.  J.  Tillon. 

One  egg,  half  a  cup  of  sugar,  piece  of  butter  the  size  of  an 
egg,  one  cup  milk,  three  teaspoons  baking  powder,  Graham  meal 


ire  advise  (he  use  ofJiichards^  Queen  JJakivg  Foudcr,^' 


VALUABLE   RECIPES.  153 

•  .        .  .* 

to  make  a  batter  thick  enough  to  dro^  in  rings  without  spread- 
ing; thoroughly  mix  the  baking  powder  with  the  meal;  melt  the 
butter  and  mix  well  with  the  sugar  and  egg;  add  the  milk  and 
gradually  stir  in  the  meal. 


GRAHAM  MUFFINS. 

Mrs.  J.  H.  Brown. 

One  egg,  one  and  a  half  cups  of  sour  milk,  one  teaspoon  sal- 
eratus,  a  little  salt,  two  tablespoons  of  melted  lard  or  butter,  two 
tablespoons  molasses;  ipake  as  stiff  as  corn  meal.  Bake  fifteen 
minutes. 

RYE  MUFFINS. 

Mrs.  Bartlett. 

Two  cups  of  rye,  one  of  flour,  one  of  sugar,  one  egg,  one  tea 
spoon  of  soda,  and  a  little  salt ;  mix  quite  stiff  with  sour  milk. 

INDIAN  MEAL  MUFFINS. 

Two  cups  of  Indian  meal  scalded  with  as  little  water  as  possi- 
ble, one  coffee  cup  of  flour,  one  tea  cup  of  sweet  milk,  one  ta- 
blespoon of  shortening,  one-half  cup  of  brown  ^ugar,  a  small  cup 
of  yeast;  mi)ied  over  night. 

CORN  MEAL  MUFFINS. 

Mrs.  A.  M.  Cibbs. 

Soak  a  pint  of  meal  over  night  in  sweet  milk,  just  enough  to 
wet  it ;  in  the  morning  dibsulvc  half  a  teaspoon  of  soda  in  a  tea- 
spoon of  hot  water;  then  fill  the  cup  with  buttermilk  or  sour 
milk ;  add  this  with  the  yolks  of  two  eggs  and  a  tablespoon  of 
thick  cream  or  melted  butter  to  the  meal,  also  half  a  teaspoon  of 
salt.  Have  your  rings  or  muffin-frames  hot,  and  bake  twenty 
minutes.     If  preferred,  a  shallow  pan  can  be  used. 

When  in  haste  you  wish  to  make  mllcate  light  and  white  bread. 


154  THE  HOME    COOK   BOOK. 


CORN  MEAL  MUFFINS. 

Mrs.  Spruance. 

Two  cups  flour,  three-fourths  of  white  corn  meal,  three-fourths 
of  butter,  one-half  of  sugar,  two  eggs,  one  cup  of  milk,  three  .tea- 
spoons baking  powder. 

WAFFLES. 

Mrs.  C.  M.  Dickerman,  Rockford,  III. 

One  cup  sour  cream,  two  cups  butter  milk,  two  eggs,  a  little 
salt,  one  teaspoon  soda.     Bake  in  waffle  irons. 

WAFFLES. 

M.       ■ 

One  pint  sour  milk,  three  tablespoons  melted  butter,  three 
eggs,  b.eaten  separately,  one  tea-spoon  soda,  salt,  flour  enough  to 
make  a  thick  batter. 

RICE  CROQUETTES. 

C.  T.  C,  Evanston,  111. 

Boil  one  cup  of  rice  in  one  quart  of  milk  or  water  till  tender ; 
while  warm,  add  a  piece  of  butter  the  size  of  an  egg,  two  eggs ; 
make  into  rolls,  dip  them  in  cracker  crumbs  and  fry  them  in  lard 
or  butter. 

RICE  CROQUETTES. 

Mrs.  N.  C.  Gridley,  Evanston. 

To  about  one  quart  of  boiled  rice,  add  the  yolks  of  three 
eggs  and  a  little  salt ;  make  it  up  into  balls,  roll  them  in  flour 
and  fry  them  in  hot  lard,  as  you  would  doughnuts. 

RICE  CROQUETTES. 

One  teacup  rice,  one  pint  milk,  one  pint  water,  a  little  salt; 
butter  a  tin,  put  in  the  mixture  and  swell  on  the  stove,  where  it 
will  not  quite  simmer.     When  dry,  add  two  eggs,  beaten  light, 

^ ^ 

We  tvish  to  impress  xi'mn  all  the  neccessity  of  using 


VALUABLE   RECIPES.  155 


with  with  two  tablespoons  of  sugar  and  one  of  butter.  Have 
ready  cracker  crumbs  spread  on  a  board  thickly.  Make  a  roll  of 
the  rice  in  the  crumbs ;  drop  in  hot  lard  and  brown. 

RICE  CROQUETTES. 

Mrs.  Anna  Marble. 

Rice  boiled  in  milk  and  flavored  with  lemon  or  orange  flower 
water ;  add  sugar  and  eggs ;  when  cold,  cut  in  small  pieces ;  roll 
them  in  flour  dipped  in  egg,  then  roll  again  in  bread  crumbs,  fry 
in  hot  fat,  as  you  would  doughnuts. 

CORN  MEAL  PONES. 

Mrs.  A.  M.  Gibbs. 

Scald  a  quart  of  milk ;  stir  into  one  pint  of  meal  six  eggs  beat- 
en separately,  a  little  salt,  one  table  spoon  flour,  two  teaspoons 
baking  powder;  bake  in  white  cups  or  small  bowls  and  send  to 
the  table  in  the  cups,  so  they  may  be  hot  to  be  turned  out  on  to 
the  plate  and  eaten  with  butter  or  syrup.     For  tea  or  breakfast. 

GOOD  BREAKFAST  CAKES. 

Mrs.  J.  H.  Brown. 

Three  eggs  well  beaten,  two  and  a  half  teacups  of  flour,  one 
pint  of  sweet  milk,  a  little  salt ;  make  a  batter  of  these,  bake  in 
cups  or  rings  and  bake  in  a  quick  oven. 

'       BANNOCKS. 
M. 

One  pint  corn  meal,  pour  on  it  boiling  water  to  thoroughly  wet 
it ;  let  it  stand  a  few  minutes ;  add  salt  and  one  egg  and  a  little 
sweet  cream,  or  a  tablespoon  melted  butter.  Make  into  balls 
and  fry  in  hot  iard. 


m 


"Richarda'  Queen^^  in  making  Biacuita,  Cakes,  Bread  or  Rolls. 


156  THR   IIOMR    COOK    BOOK. 

INDIAN  BANNOCKS. 

R.  A.  Sibley. 

One  quart  Indian  meal,  with  a  little  salt,  wet  it  quite  soft  with 
boiling  water  or  milk,  must  be  boiling;  wet  your  hands;  pat 
them  out  in  small  flat  cakes ;  fry  in  hot  lard,  not  enough  to  cover 
them.  Cook  one  side  first,  then  turn.  Cheap  and  good  for 
breakfast. 

STELLA'S  CORN  CAKE. 

Mrs.  F.  M.  Cragin. 

No.  I. — One  pint  milk,  one  pint  meal,  two  eggs,  a  piece  of 
butter  size  of  an  egg,  one  and  a  half  teaspoons  cream  tartar, 
three-fourths  teaspoon  soda,  one-half  teaspoon  salt,  a  Httle  sugar. 

No.  2. — One  pint  sour  milk,  two  eggs,  one  pint  meal,  one 
tablespoon  melted  butter,  one  teaspoon  saleratus. 

No.  3. — One  pint  sour  milk,  one-half  pint  water,  one  quart 
meal,  three  tablespoons  melted  lard,  one  teaspoon  saleratus,  one 
teaspoon  salt. 

CORN  CAKES. 

Mrs.  A.  M. 

One  pint  of  grated  sweet  corn,  three  tablespoons  milk,  one 
teacup  of  drawn  butter,  one  teaspoon  salt,  one-half  teaspoon 
black  pepper,  one  egg.  Drop  by  the  tablespoon  in  hot  butter. 
Fry  from  ten  to  twenty  minutes. 

CORN  CAKES. 

Mrs.  B.  F.  Adams. 
Three  cups  Indian  meal,  one  cup  flour,  two  cups  sweet  milk, 
one  cup  sour  milk,  one  egg,  teaspoon  salt,  teaspoon  soda.     Bake 
half  an  hour.     This,  with  half  a  cup  molasses  and  one  cup  suet, 
makes  a  nice  pudding.     Steam  four  hours. 

The  excellence  of  the  above  receipts  can  only  be  realized  by 


VALUABLE   RECIPES.  157 


CORN  CAKES. 

Mrs.  Pulnip. 
One  pint  of  milk,  one-half  pint  of  corn  meal,  two  tablespoons 
of  fiour,  two  eggs,  one  tablespoon  of  lard  or  butter,  three  table* 
spoons  of  sugar,  one-half  teaspoon  baking  powder.     Beat  well. 

CORN  CAKES. 

S.  S.  Peirce. 

One  pint  meal,  one  pint  flour,  one  cup  white  sugar,  two  eggs, 

piece  of  butter  size  small  egg;  melt  the  butter;  teaspoon  soda, 

two  teaspoons  cream-tartar,  salt,  sweet  milk;  make  as  thick  as 

griddle  cakes. 

GOOD  CORN  CAKES. 

Mrs.  Wm.  C.  Harris. 
Scald  about  a  pint  of  corn  meal  at  night,  adding  a  little  salt^ 
in  the  morning  stir  in  one  egg,  and  milk  enough  to  make  it  thin 
enough  to  drop  from  a  spoon  on  a  tin. 

CORN  CAKES. 

E.  E.  Macey. 
One  and  one-half  cups  of  Indian  meal,  one-half  cup  fine  flour,^ 
one-half  of  molasses,  one  of  milk,  one-half  teaspoon  soda,  a  lit- 
tle salt.     For  weak  stomachs,  it  is  an  improvement  to  add  a  little 
ginger. 

GRIDDLE  CAKES. 

Mrs.  Orson  Smith. 

Two  quarts  warm  water,  one  teaspoon  salt,  one  cup  flour,  one 
cup  corn  meal,  one-half  teacup  yeast,  two  eggs  well  beaten  and 
added  the  last ;  raise  over  night. 

GREEN  CORN  GRIDDLE  CAKES. 

Mrs.  C.  M.  Dickerman,  Rockford,  111. 
Twelve  ears  corn  grated,  four  eggs,  one  cup  sweet  milk,  (cream 
is  better,)  one  cup  flour,  three  tablespoons  butter,  if  you  use  milk, 
none  if  you  use  cream  ;  a  little  salt.     Bake  on  a  griddle. 


Using  ^'Hicharda'  Queen;"  it  makes  Bhouif  rJ^rfrate  and  light. 


158  THE    HOME    COOK    BOOK, 


RICE  CAKES. 

Mrs.  Luiit,  Evanston. 

One  cup  soft  boiled  rice,  add  one-half  cup  milk,  the  yolks  of 
three  eggs,  two  tablespoons  flour,  a  little  salt;  then  beat  the 
whites  to  a  stiff  froth  and  mix  with  the  rest.  Fry  on  a  buttered 
griddle  as  soon  as  possible  after  adding  the  whites  of  the  eggs. 
Nice  for  invalids. 

SQUASH  GRIDDLE  CAKES. 

Mrs.  Rice. 

One  cup  squash,  two  eggs,  one  and  a  half  pints  milk,  salt  to 
flavor,  flour  to  make  it  of  a  consistency  for  frying;  add  a  little 
soda  dissolved  in  milk. 

QUICK  BUCKWHEAT  CAKES. 

One  quart  of  buckwheat  flour,  one-half  a  tea  cup  of  corn 
meal  or  wheat  flour,  a  little  salt,  and  two  tablespoons  of  syrup. 
Wet  these  with  cold  or  warm  water  to  a  thin  batter,  and  add  last- 
ly four  good  tablespoons  of  baking  powder. 

BUCKWHEAT  CAKES. 

Lake  Forest. 

One  quart  buckwheat  flour,  four  tablespoons  yeast,  one  tea- 
spoon salt,  one  handful  Indian  meal,  two  tablespoons  molasses, 
not  syrup.  Warm  water  enough  to  make  a  thin  batter;  beat 
very  well  and  set  in  a  warm  place.  If  the  batter  is  the  least 
■sour  in  the  morning,  add  a  little  soda. 

CORN  MEAL  GRIDDLE  CAKES. 

Lake  Forest. 

Soak  three-fourths  of  a  pint  of  meal  over  night  in  three  cups 
of  sour  milk  and  one  of  sour  cream ;  in  the  morning  add  one 
pint  of  flour,  a  little  salt  and  two  eggs  ;  soda  to  sweeten  the  mix- 
ture. 

All  of  our  leading  Hotels  of  Chicago  are  now  using 


VALUABLE   RECIPE8.  159 


CORN  MEAL  GRIDDLE  CAKES. 

M. 

One  pint  of  corn  meal,  two  tablespoons  melted  butter,  one 
teaspoon  salt,  two  eggs,  one  tablespoon  sugar,  sour  milk  enough 
to  make  batter;  saleratus,  (if  you  should  get  in  a  little  too  much, 
it  is  easily  remedied  by  adding  a  few  drops  of  vinegar.) 

OAT  MEAL  GRIDDLE  CAKES. 

Mrs.  J.  M.  Wetherell,  Englewood,  111. 

One  cup  oat  meal,  one  cup  flour,  one  teaspoon  sugar,  one  tea- 
spoon baking  powder,  one-half  teaspoon  salt ;  sift  the  baking 
powder  in  with  the  flour;  add  cold  water  to  make  a  batter  of  the 
consistency  of  buckwheat  cakes;  beat  very  well  together  and 
bake  immediately.     This  recipe  is  sufficient  for  a  family  of  three. 

MUSH. 

Indian  or  oat  meal  mush,  is  best  made  in  the  following  man- 
ner :  Put  fresh  water  in  a  kettle  over  the  fire  to  boil,  and  put 
in  some  salt ;  when  the  water  boils,  stir  in  handful  by  handful 
corn  or  oat  meal,  until  thick  enough  for  use.  In  order  to  have 
e.xcellent  mush,  the  meal  should  be  allowed  to  cook  well,  and 
long  as  possible  while  thin,  and  before  the  final  handful  is  added. 
When  desired  to  be  fried  for  |jreakfast,  turn  into  an  earthen 
dish  a  ndset  away  to  cool.  Then  cut  in  slices  when  you  wish 
to  fry;  dip  each  piece  in  beaten  eggs  and  fry  on  a  hot  griddle. 


OAT  MEAL  GRUEL. 

Take  two  tablespoons  of  oat  meal,  pour  on  it  a  pint  of  cold 
water ;  let  it  stand  half  a  day,  then  pour  it  through  a  sieve  and 
boil  well  one-(iuarter  of  an  hour,  stirring  all  of  the  time ;  season 
according  to  taste.  The  coarse  meal  to  be  rejected.  Good  for 
invalids  or  children. 
* . 

*' Richards'  Queen  Baking  Powder;^^  it  makes  Biscuit  very  light. 


160  THE    IIOMR    COOK    BOOK. 


WEIGHTS  AND  MEASURES. 


Ten  eggs  are  equal  to  one  pound. 

One   pound  of  brown  sugar,  one  pound  of  white   sugar  pow- 
dered or  loaf  sugar  broken,  is  equal  to  one  quart. 
One  pound  of  butter,  when  soft,  is  equal  to  one  quart.     * 
One  pound  and  two  ounces  Indian  meal  is  equal  to  one  quart. 
One  pound  and  two  ounces  of  wheat  flour  is  equal  to  one  quart. 

Four  large  tablespoons  are  equal  to  one-half  gill. 

Eight  large  tablespoons  are  equal  to  one  gill. 

Sixteen  large  tablespoons  are  equal  to  one-half  pint. 

A  common  sized  wine  glass  holds  half  a  gill. 

A  common  sized  tumbler  holds  half  a  pint. 

Four  ordinary  teacups  of  liquid  are  equal  to  one  quart. 


We  advise  you  to  use  ^'liichards'  Queen  Baking  Powder '' 


VALUABLE   RECIPES.  16S 


cd,  turn  it  over  the  whites,  beating  all  together  rapidly  until  of 
the  right  consistency  to  spread  over  the  cake.  Flavor  with  lem- 
on if  preferred.     This  is  sufficient  for  two  loaves. 

FROSTING. 

Mrs.  F.  D.  Gr.iy. 

To  two-thirds  teacup  sugar  add  two  small  tablespoons  water 
and  let  the  water  boil  out.  Then  turn  the  syrup  slowly  on  the 
beaten  white  of  one  egg. 

FROSTING  FOR  CAKE. 

Ella  Guild. 

One  cup  frosting  sugar,  fwo  tablespoons  of  water  boiled  to- 
gether; take  it  off  the  stove  and  stir  in  the  white  of  one  egg 
beaten  to  a  stiff  froth;  stir  all  together  well;  then  frost  your 
cake  with  it ;  and  you  will  never  want  for  a  nicer  frosting  than 
this. 

ICK  CREAM  ICING  FOR  WHITE  CAKE. 

\  Mrs.  P.  B.  Ayer. 

Two  (lips  of  pulverized  sugar  boiled  to  a  thick  syrup;  add' 
three  teaspoons  vanilla ;  when  cool,  add  the  whites  of  two  eggs 
v>c-ll  beaten,  and  flavored  with  two  teaspoons  of  citric  acid. 

ICING. 

Mrs.  II.  P.  Stowell. 

One  pound  pulverized  sugar,  pour  ovef'Sftne  tablespoon  cold 
water,  beat  whites  of  three  eggs  a  little,  not  to  a  stiff  froth  ;  add 
to  the  sugar  and  water ;  put  in  a  deep  bowl ;  place  in  a  vessel  of 
boiling  water  and  heat.  It  will  become  thin  and  clear.  After- 
ward begin  to  thicken.  When  it  becomes  quite  thick  remove 
from  the  fire  and  stir  while  it  becomes  cool  till  thick  enough  to 
spread  with  a  knife.     This  will  frost  several  ordinarily  sized  cakes. 


I'arlar  and  Soda,  Sour  Milk  and  Soda,  or  other  Baking  Poivdcr^ 


1G4  THE  HOME    CX)OK   BOOK. 

CHOCOLATE  F HOSTING. 

Mrs.  II.  L.  Bristol. 

Six  tablespoons  of  baker's  grated  chocolate  scalded  with 
enough  milk  to  make  a  paste  that  will  spread  easily ;  sweeten  to 
taste  and  flavor  with  vanilla.     This  is  about  enough  for  one  rule 

CHOCOLATE  FROSTING. 

Mrs.  E.  H.  Wheeler. 

Whites  of  two  eggs,  one  and  one-half  cups  of  fine  sugar,  six 
great  spoons  of  grated  chocolate,  two  teaspoons  of  vanilla;  spread 
rather  thickly  between  layers  and  on  the  top  of  cake;  best  when 
freshly  made.     It  should  be  made  like  any  frosting. 

CHOCOLATE  ICING. 

Mrs.  P.  B.  Ayer. 

One  cup  grated  chocolate,  one  cup  sugar,  one-half  cup  milk. 
Boil  until  thick  and  flavor  with  vanilla  while  cooling. 

BLACK  FRUIT  CAKE. 

Mrs.  C.  II.  Wheeler.  * 

Three-fourths  pound  butter,  one  pound  sugar,  (brown,)  one 
pound  flour,  two  pounds  currants,  three  pounds  raisins,  (seed- 
ed,) one-half  pound  citron,  one-fourth  pound  almonds,  eight 
eggs,  one  nutmeg,  cloves  and  cinnamon,  one  wine-glass  of  brandy ; 
the  raisins  are  better  to  be  soaked  in  brandy  over  night. 

BLACK  CAKE. 

Mrs.  G.  F.  Deforest. 

Two  pounds  of  flour,  two  pounds  sugar,  two  pounds  butter, 
eight  pounds  raisins,  four  pounds  currants,  one  pint  brandy,  two 
pounds  citron,  twenty-four  eggs,  two  ounces  nutmeg,  two  tea- 
spoons of  cloves ;  add  a  little  molasses  to  make  it  more  moist 
and  black.  'I'his  makes  two  very  large  loaves,  baked  in  tin-pans 
I'Or  hoops.     For  weddings.     Splendid. 

All  leading  Hotels  of  Chicago  {'11)  are  using  Hicharda'  Queen 


VALKABLE   RECIPES.  165 


BEST  BLACK  CAKE. 

Mrs.  W.  H.  Ovington. 

One  pound  of  flour,  one  pound  butter,  one  pound  sugar,  ten 
eggs,  half  a  pint  of  brandy,  four  pounds  currants,  four  pounds 
raisins,  one  pound  citron,  two  tablespoons  molasses,  two  table- 
spoons cinnamon,  one  tablespoon  cloves,  two  nutmegs  ;  flour  the 
fruit;  bake  three  hours.  ' 

MOTHER  DORCHESTER'S  BLACK  CAKE. 

Mrs.  Kate  Johnson. 

One  pound  sugar,  one  pound  butter,  one  pound  flour,  ten  eggs, 
three  pounds  raisins,  three  pounds  currants,  one-half  pound  cit- 
ron, two  teaspoons  cinnamon,  one  teaspoon  cloves,  tw©  teaspoons 
nutmeg,  one  wine  glass  of  brandy  or  alcohol.  Stone  the  raisins 
and  pour  the  liquor  over  them,  and  cover  tight  over  night. 
Brown  the  flour  to  darken  the  cake.  Bake  from  two  to  four 
hours.     Will  keep  good  two  or  three  years. 

FRUIT  CAKE. 

Mrs.  N.  C.  Gridley,  Evanston. 

One  pound  flour,  one  pound  sugar,  three-quarters  of  a  pound 
of  butter,  three  pounds  seeded  raisins,  one  pound  currants,  one 
pound  citron,  one-quarter  pound  almonds,  blanched  and  pow- 
dered in  rose  water;  one  nutmeg,  one  wine  glass  brandy,  ten 
eggs.  Stir  butter  and  sugar  to  a  cream,  then  add  whites  and 
eight  yolks  of  eggs,  beaten  separately.  Stir  in  the  flour,  then 
spices  and  add  the  fruit  just  before  it  is  put  in  the  pans.  Bake 
slowly.     This  cake  will  keep  two  years. 

FRUIT  CAKE. 

Mrs.  Earlc,  Peoria,  111. 

One  pound  flour,  three-quarters  of  pound  of  sugar,  one-half 
pound  butter,  one-half  pint  of  cream,  four  eggs,  one  pound  rais- 

Bakmg  Powder,  as  articles  made  unth  this  are  very  delicate, 
12 


166  THE   HOME    COOK    BOOK. 

ins,  one  of  currants,  one-half  of  citron,  two  glasses  brandy,  spices 
to  the  taste,  small  lump  soda. 

CHEAP  FRUIT  CAKE. 

Mrs.  Earle,  Peoria,  111. 

Three  teacups  flour,  one  coffee  cup  of  sugar,  three-quarters  of 
a  teacup  butter,  three-quarters  of  a  teacup  of  milk,  three  eggs, 
raisins,  and  currants. 

NICE  FRUIT  CAKE. 

Mrs.  C.  E.  Brown,  Evanston. 

One  pound  butter,  two  pounds  sugar,  three  pounds  flour,  four 
eggsj  put  together  in  the  usual  manner  with  plenty  of  fruit,  rais- 
ins, currants  and  citron;  four  teaspoons  baking  powder;  and 
sufficient  flour  to  make  the  batter  quite  stiff".  Spices  to  your 
taste.  To  improve  the  color  of  the  cake,  brown  the  flour  before 
using.     It  is  not  too  rich. 

FRUIT  CAKE. 

Mrs.  W.  Guthrie. 

Twelve  eggs,  one  pound  flour,  one  pound  sugar,  one  pound 
butter,  two  pounds  raisins,  two  pounds  currants,  one  ponnd  cit- 
ron, two  tablespoons  cinnamon,  four  nutmegs,  one  cup  sweet 
milk,  one  cup  molasses,  one  teaspoon  cream-tartar,  one  teaspoon 
soda,  one  gill  brandy.      Bake  two  hours  or  more. 

FRUIT  CAKE. 

Mrs.  A.  P.  Wightman,  Evanston. 

Twelve  eggs,  one  pound  flour,  fourteen  ounces  butter,  two 
pounds  raisins,  two  pounds  currants,  one  pound  citron,  one  pound 
brown  sugar,  one  nutmeg,  one  teaspoon  ground  cloves,  one  tea- 
spoon extract  rose,  one-half  teaspoon  soda.  Beat  the  eggs  to  a 
froth,  and  the  butter  and  sugar  to  a  cream ;  add  the  eggs  and  the 
flour,  dissolve  the  soda  in  a  tablespoon  of  boiling  water;  add  fruit 
and  bake  in  a  moderate  oven.     This  cake  will  keep  for  months. 

When  you  have  Company,  and  wish  elegant  Cake,  use 


'•n-- 


VALUABLE    RECIPES.  167 


FRUIT  CAKE. 

Louisa  Churchill. 


One  pound  of  sugar,  one  pound  butter,  one  pound  flour,  four 
pounds  raisins,  two  pounds  currants,  one  and  one-half  pounds 
citron,  one  gill  brandy,  one  cup  cream,  one  nutmeg,  one  tea- 
spoon soda. 

FRUIT  CAKE. 

Mrs.  W.  H,  Ovington. 

One  pound  of  flour,  one  pound  sugar,  one  pound  butter,  two 
pound  raisins,  two  pounds  currants,  one-half  pound  citron,  ten 
eggs,  four  large  nutmegs,  one-fourth  ounce  mace,  one-fourth 
ounce  cloves,  one-half  ounce  cinnamon,  one  gill  brandy,  one 
gill  wine. 

FRUIT  CAKE.  •  " 

Mrs.  Creole. 

One  pound  of  flour,  one  pound  sugar,  one  pound  butter,  three 
pounds  raisins,  three  pounds  currants,  one  pound  citron,  two 
grated  lemons,  ten  eggs,  three  nutmegs,  three  ounces  cinnamon, 
one  gill  brandy,  one  gill  wine.  Bake  two  and  one-half  hours 
in  a  ^en  quart  pan. 

FARMER'S  FRUIT  CAKE. 

> 

Lucy  Settle. 

Three  cups  of  sour  dried  apples,  soak  over  night  in  warm  wa- 
ter. In  the  morning  drain  off"  the  water,  chop  them  the  size  of 
raisins,  (not  too  fine,)  then  simmer  in  two  cups  of  molasses  two 
hours  or  until  the  apples  absorb  all  the  molasses ;  one  and  one- 
half  cups  butter  and  one  cup  of  sugar  well  beaten,  one  cup  sweet 
milk,  four  eggs,  one  teaspoon  cloves,  one  teaspoon  cinnamon, 
one  of  nutmeg,  one  and  one-half  teaspoons  soda,  one  wine-glass 
wine,  four  and  one-half  teacups  flour,  one  teacup  currants  or 
raisins  rolled  in  flour.     Bake  in  a  well  heated  oven. 


^'Richards'  Queen,^'  as  it  makes  Cake  very  Delicate  and  Light. 


168  THE   HOME    COOK    BOOK. 


# 


FARMER'S  FRUIT  CAKE. 

Mrs.  W.  P.  Cragin. 

Take  three  cups  of  dried  apples,  wash  them  and  soak  them 
over  night  in  water.  In  the  morning  drain  off  tlif  water  and 
chop  them ;  add  two  cups  of  molasses,  and  let  them  simmer  two 
hours,  or  until  the  molasses  is  all  absorbed.  Let  them  cool  be- 
fore adding  them  to  the  other  ingredients,  then  take  one  cup  of 
brown  sugar,  three-fourths  ctp  butter,  two  eggs,  one  cup  milk, 
one  small  teaspoon  soda,  one  and  one-half  teaspoon  cream-tartar, 
one  large  tablespoon  cloves,  one  of  allspice,  two  of  cinnamon, 
one  nutmeg,  the  grated  rind  of  two  lemons  and  the  juice  of  one, 
one-fourth  pound  of  citron,  one  cup  of  raisins,  flour  enough  to 
make  it  the  consistency  of  cup  cake.     Bake  in  a  moderate  oven. 

"  •  DRIED  APPLE  CAKE. 

^Irs.  G.  W.  Gage. 

One  cup  of  dried  apples  soaked  over  night,  then  steamed  till 
soft ;  put  them  into  a  cup  of  molasses  and  simmer  slowly  till  well 
cooked;  when  cool,  add  one  egg,  one-hdf  cup  of  sugar,  one-half 
cup  of  butter,  one-half  cup  of  milk,  .two  and  a  half  cups  of  flour, 
one  teaspoon  soda,  two  of  cream  tartar  and  spice  to  taste. 

^  DRIED  APPLE  CAKE. 

Mrs.  G.  F.  De  Forest,  Freeport,  111. 

Two  ips  dried 'apples  covered  with  boiling  water  and  soaked 
over  nifeUt;  in  the  morning  pour  off  the  water;  chop  rather  fine, 
put  in  a  sauce-pan,  with  one  and  a  hMf  cups  of  sugar  and  one 
cup  molasses,  and  a  little  of  the  water;  simmer  until  the  syrup  is 
nearly  absorbed ;  add  two-thirds  of  a  cup  of  butter,  the  yolks 
of  two  eggs  and  white  of  %ne,  one  cup  of  currants,  two  and  a 
half  cups  of  flour,  spice  as  for  other  fruit  cakes.  Take  the  other 
white  of  egg,  and  frost  the  cake.  This  makes  two  loaves.  Can- 
not be  told  from  rich  fruit  cake. 

The  excellence  of  the  above  receipts  can  only  he  realized  by 


VALUABLE   RECIPES.  169 


PORK  FRUIT  CAKE.  ^^ 

One  pound  pickled  pork  chopped  fine,  one  pint  boiling  watei^^K. 
poured  upon  the  chopped  pork,  one  cup  sugar,  two  cups  mo-^^^ 
lasses,    one,  pound  raisins  chopped,  one-fourth  pound  candied 
citron,  two  tablespoons  ground  cloves,  three  tablespoons  cinna 
mon,  one  nutmeg,  one  teaspoon  ginger,  one  tablespoon  soda. 

DRIED  APPt^E  CAKE. 

Mrs.  J.  B.  Adams. 

Soak  six  cups  good  dried  apples  over  night.  In  the  morning 
chop'them  and,  simmer  gently  two  hours  in  two  cups  of  molasses; 
when  cool,  add  one-half  pound  raisins,  (chopped,)  one  cup  but- 
ter, one  cup  sugar,  one  cup  sweet  milk,  two  eggs,  one  and  one- 
half  teaspoons  soda,  nutmeg,  cloves,  cinnamon  and  allspice. 
Make  ratlier  stiff. 

RAISED  CAKE. 

C.  T.  Stevens. 

Two  cups  bread  dough,  two  cups  sugar,  two  eggs,  one  and 
one-half  cups  butter,  one  teaspoon  soda  dissolved  in  milk ;  raisins, 
cloves  and  cinnamon  to  your  taste. 

BREAD  CAKES. 

Mrs.  H.  B.  Iluid. 

Three  cups  dough,  three  cups  sugar,  one  cyp  butter,  three  eggs, 
three  teaspoons  soda,  raisins  and  nutmeg ;  rub  butter  and  sugar 
together ;  add  the  eggs  ^nd  .sjjice,  mix  well  with  the  dough ;  the 
cake  will  be  lighter  if  it  stand  a  short  time  before  putting  in  oven. 

NEW  ENGLAND  THANKSGIVING  CAKE. 

Miss  Nancy  Cotton,  Lon^Meadow,  Mass. 
Five  pounds  flour,  two  and  one-half  pounds  shortening,  (but- 
ter and  lard,)  three  and  three-fovrths  pounds  sugar,  three  pounds 

Using  '^Hichards'  Queen,"'  an  it  maken  Cake  truly  elegant. 


170  THB    HOMK    COOK    BOOK. 


SI 

• 


Stoned  raisins,  three  eggs,  three  small  teaspoons  soda,  extract  of 
innamon,  five  nutmegs,  one-half  spoon  mace,  one  large  spoon 
of  lemon  to  the  loaf,  one  glass  of  wine,  one  glass  of  brandy,  and 
citron.  This  makes  seven  loaves.  Make  over  night  with  one 
large  cup  of  yeast,  with  half  the  shortening  and  sugar.  Be  sure 
not  to  keep  too  warm  or  to  let  get  cold.  In  the  morning  have 
the  shortening  warmed,  but  not  hot;  add  spices  and  fruit,  letting 
all  rise  again  before  putting  in  pans;  rub  flour  in  the  chopped 
raisins,  and  reserve  the  citron  and  one-half  the  raisins;  stir  into 
the  top  of  the  pans  just  before  baking ;  let  stand  an  hour  in  tins 
before  baking.  In  first  mixing,  use  warm  milk  enough  for  a 
stiff  batter,  keeping  a  handful  of  flour  for  the  fruit. 

NEW  ENGLAND  ELECTION  CAKE. 

Mrs.  Jno.  King,  Jr. 

Take  three  pounds  sifted  flour,  leaving  out  a  pint  to  put  in 
with  fruit,  and  mix  in  warm  milk  till  it  is  a  stiff  batter;  weigh 
one  and  a  half  pounds  of  sugar,  one  pound  butter;  mix  them  to 
a  cream,  then  mix  one-half  this  with  the  batter  of  milk  and 
flour,  and  one-half  pint  of  good  home-made  yeast ;  beat  very 
thoroughly  together ;  when  light,  which  will  take  several  hours 
in  winter,  (better  to  mix  at  night  and  stand  in  a  warm  place  till 
morning ; )  add  the  remainder  of  butter  and  sugar  with  six  eggs, 
and  one  pound  raisins,  one  glass  brandy,  cinnamon,  mace  or 
nutmeg,  as  the  taste,  and  a  little  soda ;  if  in  season  of  scarcity 
of  eggs,  it  is  very  good  without  any ;  should  rise  the  second 
time  before  putting  in  pans  for  baking.  The  more  such  cake  is 
beaten  the  finer  and  lighter  it  will  be. 

A  PLAIN  FRUIT  CAKE. 

Mrs.  Ada  Stuitevant,  Delavan,  Wis. 

(Jnc  cup  of  butter,  thre^f  brown  sugar,  three  of  sour  milk, 
six  of  flour,  two  eggs,  nutmeg,  cinnamon  and  cloves ;  two  cups 
of  raisins  and  currants  improve  it.  Add  the  fruit  the  last  thing. 
Bake  in  two  tins. 

Why  should  the  patience  of  ladies  be  tried  irheu  a  child  can 


VALUABLE    RECIPES.  171 


FRUIT  CAKE. 

Mrs.  E.  H.  Dennison.  4H^* 

One-half  cup  of  butter,  one-half  cup  of  brown  sugar,  one-half 
cup  of  molasses,  one-half  cup  of  sour  milk,  the  yolks  of  four  eggs, 
one-half  teaspoon  of  soda,  one  teaspoon  of  cream  tartar,  one  and 
one-half  cups  of  flour,  one  cup  of  raisins  chopped  fine,  one  cup 
of  currants,  one  teaspoon  each  of  cloves,  cinnamon  and  nutmeg. 

DOUGH  CAKE. 

Mrs.  W.  P.  Nixon. 

One  pint  bowl  of  dough  as  it  is  ready  to  mould  into  loaves, 
four  eggs  beaten  separately,  one  cup  of  butter,  two  cups  of  white 
sugar,  one  tablespoon  of  cinnamon,  one  nutmeg,  one-half 
teaspoon  of  soda,  one  pint  bowl  of  stoned  raisins;  mix  by 
hand ;  put  the  dough  in  a  large  bowl ;  first  work  in  the  butter 
well,  then  the  sugar  and  spice,  next  the  yolks,  then  the  whites 
of  the  eggs,  then  the  soda,  J^st  dissolved  in  a  little  warm  water; 
lastly,  the  raisins.  Bake  aoout  as  long  as  you  would  bread. 
This  quantity  makes  two  loaves. 

BREAD  CAKE. 

Mrs.  W.  H.  Ovington. 

Three  teacups  of  light  dough,  three-fourths  cup  butter,  two 
cups  sugar,  three  eggs,  small  teaspoon  soda  dissolved  in  a  little 
warm  water,  nutmeg  or  cinnamon  for  spice,  a  coffeecup  of  raisins 
or  currants;  mix  all  well  together  and  let  it  raise  in  the  pan  fif- 
teen or  twenty  minutes  before  setting  in  the  oven. 

RAISED  LOAF  CAKE.. 

Mrs.  F.  D.  Gray.' 

Three  cups  of  milk,  two  cups  s|^^r,  one  cup  yeast,  flour  to 
make  a  thick  batter.  Stand  till  ligh^^ti^  add  two  cups  sugar, 
two  cups  butter,  two  eggs,  raisins  and  spices.  Stand  from  one 
to  three  hours  in  the  tins. 


Always  make  delicoAe  and  light  cake  with  ^'Jilcharda'  Queen  f^' 


172  THE  HOME  COOK  BOOK. 


DOUGH  CAKE. 

1^  Mrs.  F.  D.  Gray. 

Four  cups  dough,  one  and  one-half  cups  butter,  two  and  one- 
half  cups  sugar,  two  eggs,  salt,  cinnamon,  nutmeg,  brandy  and 
a  small  spoon  of  soda.  Rise  from  one  to  three  hours.  For  two 
loaves. 

BREAD  CAKE. 

Mrs.  Dickinson. 

One  cup  of  sponge,  one-half  cup  butter,  one  and  one-half  cups 
sugar,  one-half  teaspoon  soda,  two  eggs,  one  cup  raisins,  one 
cup  currants,  one  teaspoon  cloves,  one  of  cinnamon,  and  nutmeg. 

LOAF  CAKE. 

Mrs.  John  King,  Jr. 

Four  pounds  light  dough,  two  pounds  sugar,  one  pound  butter, 
four  eggs,  one  pound  stoned  and  chopped  raisins,  (sliced  citron, 
if  you  like,)  one  wine-glass  brandy  %  wine,  small  teaspoon  soda, 
mace  or  nutmeg ;  mix  sugar  and  butter  with  the  eggs,  well  beaten ; 
then  with  the  hands  mix  the  dough  to  the  ingredients,  beating 
very  thoroughly ;  add  spices  and  fruit,  and  allow  to  rise  before 
baking,  after  putting  in  the  pans. 

Plainer  Loaf  Cake. — Six  cups  light  dough,  three  cups  su- 
gar, one  and  one-half  cups  butter,  three  eggs,  small  teaspoon  of 
saleratus,  spice  and  fruit  as  you  please ;  mix  as  the  fruit.  Dough 
for  cake  should  always  be  light,  either  bread  or  biscuit ;  if  bis- 
cuit dough  is  used,  a  little  less  shortening  is  needed,  and  to 
insure  light  cake,  the  bread  should  be  made  from  good  home 
made  yeast. 

FRENCH  LOAF. 

Mrs.  H.  M.  Buell. 


Ten  cups  of  flour,  six  q»s  sugar,  three  cups  butter,  six  eggs, 
three  nutmegs,  two  ciijji  mrlk,  one  pound  raisins,  a  little  citron, 
glass  of  wine  or  brandy,  one  teaspoon  soda,  two  teaspoons  cream- 
tartar.     Makes  four  loaves. 


We  advise  you  to  use  '^^ Richards'  Queen  Baking  Powder  " 


f?**^ 


■4« 


VALUABLE    RECIPL-S.  173 


LOAF  CAKE. 

Mrs.  G.  F.  De  Forest,  Freeport. 

Four  pounds  flour,  two  pounds  sugar,  two  and  a  half  pounds 
butter,  (or  one  and  a  quarter  pounds  butter  and  three-quarters 
of  a  pound  lard,)  three  and  a  half  pounds  raisins,  a  little  citron  ; 
add  wine,  brandy,  four  eggs,  one  teaspoon  soda,  and  spice 
as  you  please;  rub  the  butter  and  sugar  well  together,  then 
take  half  and  work  into  the  flour;  add  half  a  pint  of  domestic 
yeast ;  make  the  dough  not  quite  as  stiff"  as  biscuit.  When  it 
has  well  risen,  work  in  the  other  half  of  the  butter  and  sugar, 
with  the  spices  and  brandy.  When  thoroughly  light,  add  the 
eggs,  beaten  separately,  and  the  fruit.  Let  it  rise  an  hour  in 
the  tins;  bake  one  and  a  quarter  hours.  It  will  keep  all  winter, 
if  frosted.     This  rule  makes  eight  loaves. 


LOAF  CAKE. 

Mrs.  C.  H.  Wheeler. 

Two  cups  light  dough,  one  cup  sugar,  one  cup  chopped  rais- 
ins, small  one-half  cup  of  soft  butter,  one  egg,  half  a  nutmeg, 
teaspoon  of  cinnamon;  one-half  a  wine  glass  of  wine  can  be  add- 
ed if  desired;  dissolve  one-half  teaspoon  of  soda  in  two  table- 
spoons of  milk;  mix  the  butter  and  sugar  well  into  the  dough 
with  the  hand,  before  adding  the  rest  of  the  ingredients;  flour 
the  raisins;  a  little  flour  may  be  added  if  the  brandy  is  used  and 
the  cake  seems  too  thin.  Mix  or  stir  very  thoroughly,  and  raise 
about  an  hour  or  until  it  looks  light. 


QUICK  LOAF  CAKE. 

Mrs.  H.  M.  Buell. 

One  cup  of  sugar,  one-half  of  butter,  one  of  milk,  one  egg, 
two  and  one-half  cups  of  flour,  one-half  teaspoon  of  soda,  one 
teaspoon  of  cream  tartar. 

In  the  above  receipts,  if  you  winh  to  realize  their  excellence. 


174  THE    HOME   COOK    BOOK. 


POUND  CAKE. 

Mrs.  W.  H.  Ovington, 

One  pound  of  flour,  one  of  sugar,  ten  eggs;  beat  the  yolks 
and  sugar  together;  add  one  pound  of  butter,  putting  in  the 
whites  beaten  to  a  froth,  and  the  flour  last.  Very  nice  baked 
in  small  patty  pans  and  frosted. 

WHITE  POUND  CAKE. 

Mrs.  G.  S.  Whitaker. 

One  pound  sugar,  one  of  flour,  fourteen  ounces  butter,  one 
■cup  sour  milk,  or  sweet  milk  with  soda  or  cream  tartar  mixed 
in  milk,  whites  of  twelve  eggs;  flavoring,  and  citron. 

MOUNTAIN  POUND  CAKE. 

Mrs.  C.  M.  Dickerman,  Rockford,  III. 

One  pound  sugar,  one  of  flour,  one-half  of  butter,  six  eggs, 
■^the  whites  and  yolks  beaten  separately,)  three-fourth  cup  sweet 
milk,  one  teaspoon  soda,  two  of  cream  tartar ;  sift  the  soda  and 
cream  tartar  together  into  the  flour,  after  sifting  the  flour;  then 
rub  butter  and  sugar  to  a  cream,  and  add  a  part  of  the  whites 
and  the  yolks  of  the  eggs,  also  a  part  of  the  flour,  and  then  the 
milk. 

IMPERIAL  CAKE. 

Mrs.  H.  E.  Sargent. 

One  pound  flour,  one  of  sugar,  three-fourths  of  butter,  nine 
€ggs,  one  and  a  quarter  pounds  almonds,  before  being  cracked, 
one-half  pound  citron,  one  and  a  half  pounds  raisins,  one  nut- 
meg, the  rind  and  juice  of  one  lemon.  Blanch  the  almonds, 
and  chop  fine. 

IMPERIAL  CAKE. 

M.  A.  T. 

One  pound  sugar,  one  of  flour,  one  of  butter,  ten  eggs,  one 
pound  almonds,  three-quarters  of  citron  cuf*  fine,  one  glass  of 

Vse  ^'jRicliards^  Queen  Baking  Potcder''  in  the  place  of  Cream 


VALUABLE    RKCIPES.  175 


brandy  and  mace;   put  the  fruit  in  the  flour,  and  bake  in  thick 
loaves. 

IMPERIAL  CAKE. 

Mrs.  De  Forest. 

One  pound  sugar,  one  of  flour,  three-fourths  of  butter,  one  of 
almonds,  blanched  and  cut  fine,  one-half  of  citron,  one-half  of 
raisins,  rind  and  juice  of  one  lemon,  one  nutmeg,  ten  eggs. 
This  is  very  delicious  and  will  keep  for  months.     Elegant. 

WHITE  CAKE. 

Elmina  Meeker,  Cortland,  III. 

Two  cups  of  white  sugar,  one  of  cream,  (sweet),  two  of  flour, 
one  tablespoon  of  butter,  the  whites  of  five  eggs,  one  teasf)oon 
of  cream  tartar,  one-half  of  soda.      Flavor  with  lemon. 

WHITE  CAKE. 

Marian  Ely,  Cortland,  111. 

One  cup  of  sugar,  one-half  of  butter,  one-half  of  sweet  milk, 
whites  of  two  eggs,  one  teaspoon  of  cream  tartai,  one-half  of 
soda,  two  and  one  half  cups  of  flour. 

WHITE  CAKE. 

Mrs.  C.  H.  Wheeler. 

Two  cups  of  sugar,  one-half  of  butter,  the  whites  of  four  eggs, 
one  cup  sweet  milk,  three  of  flour,  three  small  teaspoons  of  bak- 
ing powder  sifted  with  the  flour.  Beat  t+ie  sugar  and  butter  to  a 
cream,  then  stir  in  the  milk  and  flour,  a  little  at  a  time ;  add  the 
whites  last.  All  cake  should  be  well  stirred  before  the  whites  of 
the  eggs  are  added.     Never  fails. 

WHITE  CAKE. 

L.  Sherwood. 

The  whiter  oi  llh  eggs,  one  and  one -half  i  uj.^  <m  :>ngar,  one 
of  flour,  one  teaspoon  of  cream  tartar,  one-half  Of  lemon. 

Tartar  and  Soda,  Sour  Milk  and  Soda,  or  other  Baking  Powder. 


176  THE  HOME  COOK  BOOK. 

WHITE  CAltE. 

Mrs.  Brown. 

One-half  cup  of  butter,  one  and  one-half  sugar,  one-half  of 
sweet  milk,  the  whites  of  four  eggs ;  add  last  two  cups  of  flour 
and  one  and  one-half  teaspoons  of  baking  powder  sifted  togeth- 
er.    Flavor  to  taste. 

PRIZE  WHITE  CUP  CAKE. 

Mrs.  Kate  W.  Hoge. 

One  cup  of  butter,  four  cups  sifted  flour  or  three  of  unsifted, 
two  cups  of  white  sugar,  one  of  sour  milk  with  one-half  teaspoon 
soda,  five  eggs,  beaten  separately.  Beat  the  yellow  of  the  eggs 
until  light,  then  add  the  sugar,  and  beat  it  well  together,  then 
add  the  whites  of  the  eggs  (beaten  well  beforehand)  alternating 
with  the  flour  (after  being  sifted.)  Mix  the  white  of  the  eggs 
and  flour  very  slowly  and  bake  in  a  moderately  heated  oven  at 
first,  then  finish  with  a  hotter  oven.  Try  it  with  a  straw  or  knife; 
when  the  dough  don't  stick,  it  is  done.  Use  flavoring  to  taste. 
This  will  make  one  large  or  two  small  cakes. 

WHITE  OR  BRIDE'.^  CAKE. 

Mrs.  M.  A.  Taylor. 

The  whites  of  twenty-two  eggs  beaten  to  a  stifi"  froth,  two 
pounds  of  flour,  one  and  one-half  pounds  of  butter,  (the  butter 
and  flour  creamed  together,)  and  two  pounds  of  white  sugar. 
Bake  quickly. 

SNOW  CAKE. 

Mrs.  Lamkin. 

Three-fourths  cup  of  butter,  two  cups  sugar,  one  cup  milk,  one 
cup  corn  starch,  two  cups  flour,  one  and- one-half  teaspoons  bak- 
ing powder.  Mix  corn  starch,  flour  and  baking  powder  together ; 
add  to  the  butter  and  sugar  alternately  with  the  milk ;  lastly,  add 
the  whites  of  seven  eggs.  Flavor  to  taste.  Never  fails  to  be 
good. 

All  leading  Hotels  of  Chicago  (22)  are  using  Richards'  Queen 


VALUABLE   RECIPES.  177 


SNOW  CAKE. 

Mrs.  Kent. 

Whites  of  ten  eggs  beaten  to  a  stiff  froth,  one  and  one-half 
tumblers  powdered  sugar,  one  tumbler  of  flour,  one  very  full 
teaspoon  of  cream-tartar. 

SNOW  CAKE. 

Beat  one  cup  of  butter  to  a  cream,  then  add  one  and  one-half 
cups  flour,  and  stir  very  thoroughly  together;  next  one  cup  of 
corn  starch,  and  one  cup  of  sweet  milk  in  which  you  have  dis- 
solved three  teaspoons  baking  powder ;  last  of  all,  add  the  whites 
of  eight  eggs,  and  two  cups  sugar  well  beaten  together;  flavor 
to  taste ;  bake  in  one  large  loaf,  or  in  sheets,  and  put  together 
with  icing. 

DELICATE  CAKE. 

Mrs.  Anson  Gorton. 

One  coffee  cup  butter,  two  cofiee  cups  sugar,  four  coffee  cups 
flour,  one-half  coffee  cup  milk.  The  whites  of  eight  eggs,  two 
tablespoons  cream  tartar,  even  teaspoon  soda.  Flavor  to  the 
taste. 

DELICATE  CAKE. 

Marian  Ely, 

The  whites  of  four  eggs  well  beaten,  one  cup  white  sugar,  one- 
half  cup  butter,  one-half  cup  sweet  milk,  two  cups  flour,  one 
teaspoon  cream  tartar,  one-half  teaspoon  soda. 

DELICATE  CAKE. 

Louisa  Churchill. 

One  cup  corn  starch,  one  of  butter,  two  of  sugar,  one  of  sweet 
milk,  two  of  flour,  the  whites  of  seven  eggs.  Rub  butter  and 
sugar  to  a  cream,  mix  one  spoon  cream  tartar  with  the  flour  and 
starch,  one-half  spoon  soda  with  the  sweet  milk ;  add  the  milk 
and  soda  to  the  sugar  and  butter,  then  add  flour,  then  the  whites 
of  eggs  and  one  spoon  of  lemon  flavor. 

Baking  Powder,  aa  articles  made  ivith  this  are  very  delicate. 


178  THE   HOME   COOK    BOOK. 


DELICATE  CAKE. 

Mrs.  J.  A.  Ellis. 

One  and  a  half  cups  powdered  sugar,  one-half  of  butter,  one 
and  a  half  of  flour,  one-half  of  corn  starch,  sifted  with  the  fl®ur, 
one-half  of  milk,  the  whites  of  six  eggs  beaten  to  a  froth,  one 
small  teaspoon  cream  tartar,  one-half  teaspoon  soda ;  flavor  with 
almond  or  vanilla.     Bake  in  a  moderate  oven. 

DELICATE  CAKE. 

Mrs.  A.  T.  Hall. 

One  cup  butter,  two  of  sugar,  one  of  sweet  milk,  eight  eggs, 
three  cups  flour,  one  teaspoon  of  cream  tartar,  one-half  teaspoon 
soda. 

DELICATE  CAKE. 

Mrs.  Furlong's. 

Two  cups  pulverized  sugar,  one  of  butter,  two  of  flour,  two- 
thirds  of  milk,  two  teaspoons  baking  powder ;  mix  well  with 
flour,  whites  of  six  eggs,  beaten  to  a  stiff  froth ;  flavor  to  taste. 

DELICATE  CAKE. 

Mrs.  E.  A.  Forsyth. 

The  whites  of  four  eggs,  two  cups  of  white  sugar  well  beaten 
together,  four  tablespoons  melted  butter,  one  cup  sweet  milk, 
three  cups  sifted  flour,  two  teaspoons  Dr.  Price's  baking  powder 
mixed  with  the  flour.  This  cake,  if  baked  in  a  slow  oven,  will 
be  very  nice. 

DELICATE  CAKE. 

H.  M.  Brewer. 

One-half  cuj)  of  butter,  one  of  powdered  sugar,  one  of  sweet 
milk,  two  teaspoons  of  cream  tartar,  one  of  soda,  both  stirred 
into  the  milk,  the  whites  of  six  eggs  beaten  to  a  froth,  two  cups 
of  flour;  lastly,  two-thirds  cup  of  corn  starch.  Flavor  with 
bitter  almond. 


Whe/i  yov  have  Company,  and  urish  elegant  Cake,  use 


VALUABLE   RECIPEB.  179- 


DELICATE  CAKE. 

Mrs.  M.  L.,  Evanston. 

One  cup  of  butter,  two  of  sugar,  one  of  sweet  milk,  two  of 
flour,  one  of  corn  starch,  the  whites  of  seven  eggs,  one  teaspoon 
teaspoon  of  cream  tartar,  one  of  soda. 

DELICATE  CAKE. 

Mrs.  J.  B.  Adams. 

One  and  a  half  cups  sugar,  two-thirds  of  butter,  two-thirds  of 
sweet  milk,  three  of  flour,  one  and  a  half  teaspoons  cream  tartar, 
one-half  of  soda,  whites  five  eggs.  For  jelly  cake,  whites  of  six 
eggs. 

DELICATE  CAKE. 

Alice  M.  Adams. 

One-half  cup  butter,  two  of  sugar,  nearly  three  of  flour,  three- 
fourths  of  sweet  milk,  three  teaspoons  baking  powder,  whites  of 
six  eggs;  use  chocolate  and  white  frosting. 

DELICATE  CAKE. 

Mrs.  C.  E.  Browne,   Evanston. 

Two  eggs,  a  trifle  over  half  a  cup  of  butter,  one  cup  sweet 
milk,  one  and  a  half  of  sugar,  and  three  teaspoons  baking  pow- 
der. Put  together  in  the  usual  manner,  and  flavor  with  extract 
of  almonds  or  lemon.  Made  with  the  whites  of  four  eggs,  it  is 
admirable  for  cocoanut  cake;  or  with  yolks,  for  chocolate.  Use 
your  judgemnt  in  adding  flour.  This  recipe  I  have  had  in  use 
for  fifteen  years,  and  while  inexpensive,  it  is  nice  enough  for 
most  any  occasion. 

DELICATE  CAKE. 

Mrs.  M.J.  Woodworlh. 

One  pound  of  flour,  one  pound  sugar,  three-fourths  pound  but- 
ter, the  whites  of  sixteen  eggs  beaten  to  a  stiff  froth ;  flavor  with 
bitter  almond.     Elegant. 

"Jiicharda^  Queen,*'  aa  it  makes  Cake  very  Delicate  and  lAght. 


180  THE  HOME  COOK  BOOK. 


FEATHER  CAKE. 

Mrs.  A.  L.  Hutchinson. 

One  cup  of  sugar,  one  egg,  butter  the  size  of  an  egg,  two- 
thirds  cup  milk,  two  cups  flour,  one  teaspoon  cream-tartar,  half 
of  soda,  a  little  nutmeg. 

FEATHER  CAKE. 

Mrs.  A.  P.  Wiglitman. 

One  cup  sugar,  one  cup  flour,  one  egg,  one  tablespoon  melted 
butter,  one-half  cup  sweet  milk,  one  teaspoon  baking  powder, 
pinch  of  salt,  flavor  to  taste;  put  in  the  baking  powder  and  run 
through  a  seive. 

FEATHER  CAKE. 

Mrs.  W.  H.  Ovington. 

One  cup  sugar,  three  eggs  beaten  well  together,  butter  the  size 
of  an  egg,  one  cup  flour,  one  teaspoon  cream-tartar  mixed  with 
flour,  one-half  teaspoon  soda  dissolved  in  eight  teaspoons  of  wa- 
ter.    Season  to  taste. 

CREAM  CAKE. 

Mrs.  M.  J.  Woodworth. 

Three  eggs,  one  and  one-half  cups  flour,  one  cup  sugar,  two 
teaspoons  baking  powder,  three  tablespoons  water,  bake  in  jelly 
cake  pans,  making  four  cakes ;  cream,  one  pint  milk,  one  egg, 
one  and  one-half  tablespoons  corn  starch,  two  tablespoons  sugar ; 
flavor  when  cool.     Very  nice. 

CREAM  CAKE. 

Mrs.  James  Wadsworth,  Hyde  Park. 

Beat  five  eggs  thoroughly,  add  two  cups  sugar,  two  tablespoons 
cream,  two  cups  flour  in  which  has  been  mixed  one  and  one-half 
teaspoons  baking  powder,  a  little  salt,  bake  in  five  jelly  tins, 
leaving  about  one-sixth  of  the  batter,  to  this  add  one  cup  of 

The  excellence  of  the  above  receipts  can  only  bs  realized  by 


TALUABLE   RECIPES.  181 


milk,  also  lemon  or  vanilla;   boil  till  it  thickens,  stirring  con- 
stantly; then  spread  it  over  the  cakes  as  they  are  laid  together. 

CORN  STARCH  CAKE. 

Mrs.  Dickinson. 

One  cup  of  butter,  two  cups  sugar,  one  cup  sweet  milk,  two- 
thirds  cup  corn  starch  and  fill  it  up  with  flour,  two  cups  flour, 
two  teaspoons  baking  powder,  whites  of  seven  eggs. 

CORN  STARCH  CAKE. 

M.  W.  Lazcar. 

One  cup  butter,  two  of  sugar,  one  of  sweet  milk,  whites  seven 
eggs,  one  cup  corn  starch,  two  cups  flour,  yolk  of  one  egg,  one 
teaspoon  soda,  two  of  cream  tartar,  (or  three  teaspoons  bakmg 
powder).  Mix  flour,  starch  and  cream  tartar  together ;  flavor 
with  almond. 

CORN  STARCH  CAKE. 

Mrs.  H.  E.  Sargent. 

One  and  a  half  cups  sugar,  one  and  a  half  of  flour,  one-half  of 
butter,  one-half  of  corn  starch,  one-half  of  sweet  milk,  one  tea- 
spoon cream  tartar,  one-half  teaspoon  soda,  one  teaspoon  al- 
mond flavoring,  whites  of  six  eggs. 

CORN  STARCH  CAKE. 

Mrs.  P. 

One  and  a  half  cups  of  sugar,  one-half  of  butter,  one-half  of 
sour  milk,  one-half  teaspoon  of  soda,  one  teaspoon  cream  tartar, 
one-half  cup  corn  starch ;  the  whites  of  six  eggs  put  in  the  last 
thing. 

CORN  STARCH  CAKE. 

Mrs.  Hobbs. 

Whites  of  seven  eggs,  one  cup  corn  starch,  two  of  flour,  one 
of  butter,  one  of  sweet  milk,  two  of  sugar,  two  teaspoons  cream 
tartar,  one  teaspoon  soda. 

Using'J^  Richards'  Queen"  as  it  makes  Cake  truly  elegant. 
13 


182  THE   HOME    COOK    BOOK. 

CORN  STARCH  CAKE. 

Lucy  D.  Fake. 

One  cup  white  sugar  and  one-half  cup  butter  beaten  together, 
one-half  cup  corn  starch,  the  whites  of  three  eggs  beaten  to  a 
stiff  froth,  one  cup  milk,  one  cup  flour,  one  teaspoon  cream  tar- 
tar, one-half  of  soda.     Flavor  with  lemon. 

LADY  CAKE. 

Mrs.  Evving. 

One  pound  sugar,  one-half  pound  butter,  one  pound  flour, 
whites  of  sixteen  eggs,  one  and  one-half  teaspoons  soda,  one 
and  one-half  teaspoons  cream-tartar.  Rub  butter  and  sugar  to- 
gether, then  stir  the  whites  of  eggs  intO  it.  Sift  the  flour,  three 
times  with  cream-tartar  and  soda  in  it,  and  add  lastly. 

LADY  CAKE. 

H.  M.  H, 

One  and  one-half  pounds  sugar,  one  pound  flour,  nine  ounces 
butter,  two  lemons,  grate  rinds  and  squeeze  the  juice,  whites  of 
twenty-one  eggs. 

LADY  CAKE. 

One  cup  boiled  milk,  one-half  cup  butter,  two  cups  powdered 
sugar,  three  cups  flour,  one  even  teaspoon  cream-tartar,  one-half 
teaspoon  soda,  whites  of  two  eggs;  flavor  with  bitter  allnond. 

LEMON  CAKE. 

Mrs.  H.  M.  Buell. 

Four  cups  of  flour,  three  cups  sugar,  one-half  cup  butter,  one 
teaspoon  cream-tartar,  rubbed  into  the  flour,  one-half  teaspoon 
soda  dissolved  in  one  cup  of  milk,  four  eggs,  one  ^teaspoon  of 
essence  of  lemon. 

Why  should  the  patience  of  ladies  be  tried  when  a  child  can 


VALUABLE   RECIPES.  183 


LEMON  CAKE. 

Lake  Forest,  111. 

Three  cups  of  sugar,  one  cup  butter,  one  cup  milk,  five  eggs, 
four  cups  flour.  Stir  the  butter  and  sugar  to  a  cream,  beat  the 
eggs  separately,  the  whites  to  a  stiff  froth,  and  dissolve  a  little 
soda  in  the  milk.  Mix  all  together ;  sift  the  flour  and  put  in  by- 
degrees,  and  add  the  juice  and  grated  rind  of  a  fresh  lemon. 
This  cake  is  delicious. 

LEMON  CAKE. 

Mrs.  H.  B.  Hurd. 

Five  cups  flour,  one  cup  butter,  three  cups  sugar,  one  cup 

cream,  five  eggs,  one  teaspoon  saleratus  and  the  peel  and  juice 

of  two  lemons. 

LEMON  CAKE. 

Mrs.  Elmendorf. 

Three  cups  sugar,  one  cup  butter,  one  cup  sweet  milk,  four 
cups  flour,  five  eggs,  (whites  beaten  separately,)  and  add  last,  one 
teaspoon  cream-tartar,  one  teaspoon  soda,  the  grated  peel  and 

juice  of  one  lemon. 

LEMON  CAKE. 

Mrs.  J.  O.  Knapp. 

One  cup  of  butter,  three  of  sugar,  rub  them  to  a  cream;  stir 
into  this  the  yolks  of  five  eggs  well  beaten,  one  cup  of  milk,  one 
teaspoon  of  saleratus,  juice  and  grated  peel  of  one  lemon,  and 
the  whites  of  five  eggs ;  sift  in  lightly  four  cups  of  flour,  bake  in 
shallow  pans  one-half  hour. 

LEMON  CAKE. 

Mrs.  Lamkin. 

One  cup  of  butter  and  three  cups  of  powdered  sugar,  rubbed 
to  a  cream ;  add  five  well  beaten  eggs,  one  small  or  even  tea- 
spoon of  soda,  in  one  cup  of  sweet  milk,  the  juice  and  grated 
yellow  of  one  lemon ;  stir  in  as  light  as  possible  four  cups  of 
flour.     Bake  in  two  tin  sheets.     Is  improved  by  icing. 


Always  make  delicate  and  light  cake  with  "Sicharde'  Queen  f^* 


184  THE  HOME  COOK  BOOK. 


SPICE  CAKE. 

Mrs.  A.  T.  Hall. 

Two  cups  of  sugar,  two  cups  butter,  six  cups  flour,  one  cup 
molasses,  one  cup  milk,  six  eggs,  one  glass  brandy,  two  teaspoons 
cream-tartar,  one  teaspoon  soda,  two  teaspoons  cloves,  one  nut- 
meg, two  pounds  raisins. 

CLOVE  CAKE. 

Mrs.  H.  P.  Merriman. 

Four  and  one-half  cofiee  cups  of  sifted  flour,  three  full  cups 
sugar,  one  and  one-half  cups  butter,  one  teacup  cream  or  milk, 
one  teaspoon  saleratus,  four  eggs,  one  tablespoon  cloves,  one 
tablespoon  cinnamon,  one  tablespoon  nutmeg,  one  pound  fruit 
and  citron. 

SPICE  CAKE. 

Mrs.  J.  C.  Mooar. 

One  and  one-half  cups  sugar,  two-thirds  cup  butter,  one  cup 
raisins,  two-thirds  cup  sweet  milk,  three  cups  flour,  two  eggs, 
one  teaspoon  cream-tartar,  one-half  teaspoon  soda,  cinnamon, 
nutmegs  and  cloves  to  suit  taste. 

CURRANT  CAKE. 

Fanny  L.,  Evanston. 

One  and  one-half  pounds  flour,  one  pound  sugar,  three-fourths 
pound  butter,  seven  eggs,  one  gill  milk,  one-half  teaspoon  saler- 
atus, one  pound  currants. 

BERRY  CAKE. 

Fanny  L. 

Two  cups  sugar,  three-fourths  cups  butter,  two  eggs,  one  cup 
molasses,  two  cups  milk,  two  teaspoons  cinnamon,  one  teaspoon 
saleratus,  a  little  salt,  stiffen  with  flour,  one  quart  berries. 

We  advise  you  to  use  ^'Bichards'  Queen  Baking  Powder  " 


VALUABLE   RECIPES.  186 


POOR  MAN'S  CAKE. 

Fanny  L. 

Two  cups  raised  dough,  one  egg,  one-half  cup  molasses,  one 
cup  sugar,  butter  size  of  an  egg,  one  teaspoon  soda;  one  cup 
raisins,  flour  to  stiffen. 

COFFEE  CAKE. 

Mrs.  W.  H.  Brown. 

One  cup  butter,  two  cups  sugar,  one  cup  molasses,  one  cup 
liquid  coffee,  five  and  one-half  cups  flour,  five  eggs,  one  pound 
raisins,  one  pound  currants,  one  spoonful  each  of  cloves,  cinna- 
mon and  nutmeg,  three  teaspoons  baking  powder  or  one  of  soda. 

COFFEE  CAKE. 

Mrs.  E.  S.  Chesbrough. 

One  cup  butter,  one  of  sugar,  one  of  molasses,  one  of  strong 
coffee,  five  of  flour,  one  pound  of  raisins,  one  teaspoon  of  soda, 
one  of  cinnamon,  one  of  allspice,  one-half  a  nutmeg,  three  eggs, 
(it  can  be  made  with  one  or  two.)  Sift  the  soda  in  molasses. 
Excellent. 

COFFEE  CAKE. 

Mrs.  W.  Guthrie. 

One  and  one-half  cups  of  liquid  coffee,  one  and  one-half  of 
molasses,  one  and  one-half  of  sugar,  one  of  butter,  two  teaspoons 
of  soda,  flour  to  thicken;  cinnamon,  cloves  and  nutmeg;  fruit, 
if  desired. 

PUFF  CAKE. 

Mrs.  A.  M.  Lewis. 

One  cup  brown  sugar,  one  half  of  butter,  two  eggs,  one-half 
cup  sweet  milk,  two  of  Graham  flour,  (sifted),  one-half  teaspoon 
soda,  one  of  cream  tartar,  or  two  teaspoons  of  baking  powder, 
one  cup  of  raisins. 


In  the  above  receipts,  if  you  wish  to  realise  their  excellence. 


186  THE   HOME    COOK    BOOK. 

CHOCOLATE  CAKE. 

C.  A.  Tinkham. 

One  cup  butter,  two  of  sugar,  five  eggs,  (leaving  out  the  whites 
of  two,)  one  cup  sweet  milk,  one  teaspoon  cream  tartar,  one-half 
of  soda,  both  dissolved  in  the  milk,  three  and  one-half  cups  of 
flour,  scant  measure.  For  frosting  :  Take  the  whites  of  the 
two  eggs,  one  and  one-half  cups  of  powdered  sugar,  six  large 
tablespoons  grated  chocolate ;  frost  while  the  cake  is  hot. 

MARBLE  CAKE. 

Mrs.  J.  Gilbert,  Evanston. 

White  Part. — One  cup  white  pulverized  sugar,  one-half  cup 
butter,  one-half  cup  sweet  milk,  whites  of  four  eggs,  two  and 
one-half  cups  flour,  two  heaping  teaspoons  baking  powder,  or 
one  teaspoon  cream-tartar  and  one-half  teaspoon  soda;  stir  but- 
ter and  sugar  together  to  a  cream,  and  beat  whites  of  eggs  to  a 
stiff  froth,  which  are  to  be  added  the  last  of  all  of  the  ingredi- 
ents, with  the  half  cup  of  flour,  which  must  contain  the  baking 
powder  well  mixed  in  the  flour ;  season  to  taste.  This  is  a  very- 
good  recipe  for  delicate  cake,  also. 

Dark  Part. — One  cup  brown  sugar,  one-half  cup  molasses, 
one-half  cup  sour  milk,  two  and  one-half  cups  flour,  one  level 
teaspoon  soda  dissolved  in  the  milk  and  in  the  molasses,  yolks 
of  four  eggs  and  one-half  cup  butter,  to  be  rubbed  well  together 
with  the  sugar ;  add  one-half  teaspoon  of  cinnamon,  allspice  and 
cloves. 

Either  of  these  make  good  cake  used  separately,  or  well  mixed 
to  represent  marble. 

COCHINEAL  MARBLE  CAKE. 

Miss  Anne  Yocum,  Cairo,  111. 

One  cup  butter,  three  cups  pulverized  sugar,  five  cups  flour, 
one  cup  water,  ten  eggs,  (whites  only,)  three  teaspoons  yeast 
powder  sifted  with  flour;  cream  the  butter  and  sugar  by  stirring 


Use  "Jilchards^  Queen  Baking  Powder"  in  the  place  of  Cream 


VALUABLE    RECIPES.  187 


together;  beat  the  whites  of  the  eggs  to  a  froth,  and  gradually 
add  all  together.  Before  beginning  the  cake,  put  a  small  tea- 
spoon of  cochineal  to  soak  in  two  tablespoons  of  hot  water ; 
bruise  it  with  a  spoon,  and  strain  through  a  piece  of  swiss  mus- 
lin into  three-fourths  teacup  of  the  cake  batter,  and  as  you  pour 
the  batter  into  the  cake  tin,  marble  with  the  red  dough.  A  little 
practice  will  produce  very  satisfactory  results. 


MARBLE  CAKE. 

Mrs.  Frances  M.  Thatcher. 

One-half  cup  of  sour  cream,  one-half  cup  butter,  one  cup  white 
sugar,  the  whites  of  five  eggs,  two-thirds  teaspoon  soda ;  prepare 
another  mixture,  except  substituting  dark  sugar  for  white,  and 
the  yolks  instead  of  the  whites ;  fill  a  tin  with  alternate  layers  of 
each  and  bake. 

LEOPARD  CAKE. 

Mrs.  P. 

For  Dark  Part. — One  cup  brown  sugar,  one-half  of  molas- 
ses, one-half  of  strong  coffee,  three-fourths  of  butter,  three  table- 
spoons sweet  milk,  one-fourth  of  soda,  one-half  of  cream  tartar, 
one  of  cloves,  one  of  cinnamon,  one  nutmeg,  two  tablespoons 
of  brandy. 

For  Light  Part. — Two-thirds  of  a  cup  butter,  one  of  white 
sugar,  three  tablespoons  sweet  milk,  one  of  lemon  essence,  one- 
fourth  of  soda,  one-half  of  cream  tartar,  the  whites  of  four  eggs. 

ALMOND  CAKE. 

Mrs.  W.  Hunt. 

One  cup  milk,  two  of  sugar,  one  of  butter,  three  of  flour,  four 
eggs,  one  and  one-half  teaspoons  yeast  powder,  one  and  one-half 
teacups  sour  cream  beaten  with  one  coffee  cup  sugar,  one  pound 
almonds  chopped  fine. 

Tartar  and  Soda,  Sour  Milk  and  Soda,  or  other  Baking  Powder. 


• 


188  THE  HOME  COOK  BOOK. 

COCOANUT  CAKE. 

Mrs.  Wicker. 

One  and  one-half  cups  sugar,  one  and  one-half  of  butter,  two 
of  flour,  three  and  one-fourths  of  sweet  milk,  the  whites  of  four 
eggs,  three  teaspoons  baking  powder ;  bake  in  jelly  tins.  Grate 
one  cocoanut,  beat  the  whites  of  two  eggs  to  a  froth,  adding  a 
little  sugar,  and  two-thirds  of  the  cocoanut  put  between  the 
layers;  frost  the  top,  and  carefully  throw  on  the  remainder  of 
the  cocoanut. 

HICKORY-NUT  CAKE. 

Mrs.  Hobbs. 

One  cup  meats,  (broken,)  one  and  one-half  of  sugar,  one-half 
of  butter,  two  of  flour,  three-fourths  of  sweet  milk,  two  teaspoons 
baking  powder,  the  whites  of  four  eggs  well  beaten;  add  the 
meats  last. 

HICKORY-NUT  CAKE. 

Ella  J.  Roe. 

One  and  one-half  cups  of  sugar,  one  of  butter,  one  of  chopped 
hickory-nuts,  three-fourths  of  sweet  milk ;  add  last,  two  cups  of 
flour  and  three  teaspoons  of  baking  powder  sifted  together. 

HICKORY-NUT  CAKE. 

Mrs.  C.  C.  Stratton,  Evanston. 

Two  cups  pulverized  sugar,  one  cup  butter,  one  cup  new  milk, 
four  cups  sifted  flour,  (winter  wheat  flour,)  white  of  eight  eggs, 
one  and  one-half  cups  hickory-nut  meats,  one  tablespoon  vanil- 
la, three  heaping  teaspoons  baking  powder ;  put  the  baking  pow- 
der into  the  flour,  and  stir  well  before  using,  beat  and  add  the 
eggs  the  last;  bake  slowly  one  hour. 

HICKORY-NUT  CAKE. 

Nellie  Gould. 
Not  quite  a  cup  of  butter,  one  and  one-half  cups  sugar,  three- 
fourths  cup  sweet  milk,  three  cups  flour,  three  teaspoons  baking 
powder,  white  of  four  eggs,  one  cup  hickory-nuts. 


AU  leading  Hotels  of  Chicago  (22)  are  uaing  Bichards'  Queen 


VALUABLE   RECIPES.  189 


NUT  CAKE. 

Mrs.  Taylor,  Fort  Wayne. 

Two  and  a  half  cups  sugar,  one  of  butter,  three  and  a  half  of 
flour;  one  of  sweet  milk,  five  eggs,  one  pound  stoned  raisins, 
one-half  pound  of  citron,  one-half  of  a  lemon  peel,  one-half  of  an 
orange  peel,  one  pint  hickory-nut  meats,  one  nutmeg,  two  tea- 
spoons baking  powder. 

WHITE  CUP  CAKE. 

Mrs.  A.  S.  Ewing. 

Two  cups  sugar,  one  of  butter,  four  of  flour,  one  of  sweet 
cream,  one  teaspoon  soda  dissolved  in  the  cream,  two  teaspoons 
cream  tartar  mixed  through  the  flour,  whites  of  eight  eggs. 

COMPOSITION  CAKE. 

Southern  Lady's  Recipe. 

Two  cups  butter,  three  of  sugar,  one  of  sour  milk,  five  cups 
flour,  eight  eggs,  one  teaspoon  soda,  one-half  nutmeg;  fruit. 

COMPOSITION  CAKE. 

Mrs.  H.  F.  Waite. 

Five  eggs,  our  cups  sifted  flour,  two  and  one-half  of  sugar, 
one  of  butter,  one  of  milk,  two  teaspoons  cream  tartar,  one  of 
soda.  Beat  sugar,  butter  and  yolks  of  eggs  a  long  time,  then 
add  milk  and  part  of  the  flour ;  with  the  rest  of  flour  add  the 
whites,  beaten  very  light;  raisins  or  citrons,  if  desired. 

VANILLA  CAKE. 

A.  E.  W. 

One-half  cup  of  butter  stirred  into  one  cup  of  sugar  till  it  is 
like  cream,  three  eggs,  one  and  one-half  cups  flour,  two  teaspoons 
vanilla;  bake  or  tins,  dropping. 

Baking  Powder,  as  articles  made  with  this  are  very  delicate. 


190  THE  HOME  COOK  BOOK. 

REBECCA'S  PLAIN  CAKE. 

Mrs.  G.  H.  L. 

One  cup  sugar,  two  of  flour,  one-half  of  butter,  one-half  of 
sour  milk,  one  egg,  one  teaspoon  saleratus.     One  loaf. 

PLAIN  CAKE. 

Harriet  N.  Jenks. 

One  cup  of  Indian  meal  sifted,  one  of  flour,  one  of  sugar,  one 
teaspoon  soda,  about  a  pint  of  sour  milk,  teaspoon  full  of  salt, 
one  egg,  piece  of  butter  size  of  a  common  egg.  Wholesome  for 
children. 

EXCELLENT  CAKE. 

Harriet  N.  Jenks. 

One  pound  of  sugar,  two  pounds  of  flour,  three-quarters  of  a 
pound  of  butter,  one-half  cup  ginger,  eight  eggs.  Rub  a  little 
melted  butter  over  the  cake  when  hot,  and  sift  sugar  over  it. 

ONE-EGG  CAKE. 

Mrs.  P.  B.  Ayer. 

One  and  a  harlf  cups  sugar  and  one-half  of  butter  beaten  togeth- 
er, one  egg,  one  cup  milk,  two  and  a  half  of  flour,  two  and  a  half 
teaspoons  of  baking  powder.  This  cake  should  have  icing  of 
some  kind  between,  chocolate  for  example. 

DELICIOUS  CAKE. 

Jennie  Simons. 

Three  cups  flour,  two  cups  white  sugar,  one  cup  butter,  one 
cup  milk,  three  eggs,  one-half  teaspoon  soda,  one  teaspoon 
cream-tartar;  stir  butter  and  sugar  together,  add  the  yolks  of 
the  eggs,  then  the  flour,  soda  and  cream-tartar  together,  and  the 
•whites  of  the  eggs  well  beaten,  the  last  thing. 


When  you  have  Company,  and  wish  elegant  Cake,  use 


VALUABLE    RECIPES.  191 


TKA  CAKE. 

Mrs.  C.  S.  Horsman,  Rockford,  111. 

One  cup  of  butter,  two  of  sugar,  three  of  flour,  one  cup  of 
milk,  the  whites  of  five  eggs,  three  teaspoons  of  baking  powder. 

TIPSY  CAKE. 

Mrs.  Gen.  N.  J.  T.  Dana. 

Take  sponge  cake  and  stick  it  full  of  almonds  which  have 
been  blanched;  turn  gver  it  as  much  white  wine  as  it  will  ab- 
sorb ;  put  it  in  a  deep  dish  or  glass  bowl,  and  let  it  stand  one 
hour,  then  pour  over  it  as  much  soft  custard  as  the  dish  will 
hold.  Let  it  stand  two  or  three  hours.  Very  simple  and  very 
nice. 

TEMPERANCE  CAKE. 

Mattie  Winslow,  Aurora,  111. 

Two  and  a  half  cups  flour,  one  of  sugar,  one  of  sweet  milk, 
one  egg,  one  tablespoon  melted  butter,  one  teaspoon  cream  tar- 
tar, one-half  teaspoon  soda.     Bake  quickly. 


CHARITY  CAKE, 

Marian  Ely. 

One  cup  sugar,  one  egg,  butter  size  of  an  egg,  stir  to  a  cream ; 
one  cup  sweet  milk,  two  cups  flour,  two  teaspoons  cream  tartar, 
one  of  soda. 

RUNAWAY  CAKE. 

Mattie  Winslow,  Aurpra,  111. 

One  egg,  one  teaspoon  sugar,  two  tablespoons  butter,  one  cup 
milk,  two  teaspoons  cream-tartar,  one  teaspoon  soda,  flour  to 
make  a  little  thicker  than  griddle  cakes.  This  is  very  nice  eaten 
hot  with  butter  for  breakfast  and  tea. 

"Hichards^  Queen,"  as  it  makes  Cake  very  Delicate  and  Light. 


192  THE  HOME  COOK  BOOK. 

SURPRISE  CAKE. 

Mrs.  M.  G.  Hubbell,  Shabbona  Station,  111. 

One  egg,  one  cup  sugar,  one-half  cup  butter,  one  cup  sweet 
milk,  one  teaspoon  soda,  two  teaspoons  cream-tartar  mixed  in 
two  cups  of  flour. 

TUMBLER  CAKE. 

Mrs,  Lamkin. 

Four  eggs,  one  tumbler  sugar,  one  tumbler  butter,  one-half 
tumbler  molasses,  one-third  tumbler  milk,  one  teaspoon  salera- 
tus;  spices  to  taste;  one-half  pound  raisins,  one-fourth  pound 
currants.     Bake  one  and  one-fourth  hours  in  a  slow  oven. 

ADAMS'  CAKE. 

Mrs.  H.  P.  Stowell. 

One  cup  sugar,  two-thirds  cup  butter,  four  eggs,  one  and  one- 
eighth  cups  flour,  very  little  soda.     Very  nice. 

CLAY  CAKE. 

Mrs.  Ada  Sturtevant. 

One  cup  butter,  two  and  one-half  cups  sugar,  one  cup  sweet 
milk,  four  cups  flour,  the  yolks  of  five  eggs  and  the  whites  of 
seven,  two  spoons  cream-tartar,  one  spoon  soda,  one  spoon  of 
the  extract  of  lemon ;  stir  the  butter  and  sugar  till  it  looks  like 
cream ;  beat  the  yolks  separately  and  well,  the  whites  to  a  stiff 
froth,  adding  the  whites  and  flour  last,  and  beat  all  very  thor- 
oughly. This  will  make  two  cakes.  If  you  lack  time,  and  wish 
variety,  by  changing  the  flavoring  and  adding  fruit  to  one,  you 
will  have  two  cakes  entirely  unlike,  and  very  good. 

HARRISON  CAKE. 

Mrs.  B.  F.  Adams. 

One  and  one-half  cups  butter,  one  cup  sugar,  one  cup  mo- 
lasses, one  cup  sour  milk,  four  eggs,  one  teaspoon  soda,  flour  to 
make  as  thick  as  pound  cake ;  fruit  and  spice. 


The  excellence  of  the  above  receipts  can  only  be  realized  by 


VALUABLE   RECIPES.  193 


HARRISON  CAKE. 

Mrs.  T.  W.  Anderson. 

Five  cups  flour,  two  and  and-half  cups  molasses,  one  and  one- 
half  cups  butter,  two  pounds  raisins,  eight  eggs,  one  cup  wine  or 
milk,  one  and  one-half  teaspoons  saleratus,  several  kinds  spices; 
bake  in  deep  pans  three  hours. 

LINCOLN  CAKE. 

Mrs.  £.  H.  Dennison,  Highland  Park. 

Two  cups  sugar,  three-fourths  cup  butter,  two  eggs  well  beaten, 
one  cup  sweet  milk,  two  teaspoons  cream-tartar,  one  teaspoon 
soda,  three  cups  flour. 

CORK  CAKE. 

Mrs.  James  Wadsworth. 

Four  eggs,  three  cups  sugar,  two  cups  butter,  one  cup  milk, 
five  cups  flour,  one  teaspoon  soda. 

WILMINGTON  CAKE. 

Mrs.  J.  H.  Browne. 

One  cup  butter,  one  of  cream,  three  of  sugar,  four  of  flour, 
five  eggs,  one  teaspoon  cream  tartar,  one-half  teaspoon  of  soda. 

EVANSTON  CAKE. 

Mrs.  J.  H.  Browne. 

One  pound  sugar,  one  of  flour,  six  eggs,  (whites  beaten  sep- 
arately,) one  cup  butter,  one  cup  milk,  two  teaspoons  of  baking 
powder ;  put  in  the  flour  and  essence  to  the  taste. 

PARADISE  CAKE. 

li.  S.  Lewis. 

Three  eggs,  two  and  one-half  cups  sugar,  one  of  butter,  one 
and  one-half  sweet  milk,  small  teaspoon  soda,  four  cups  flour, 
one  pound  raisins. 


Using  "JRichards'  Queeri'^  an  it  makes  Cake  truly  elegant. 


194  THE   HOME    COOK    BOOK. 

KENTUCKY  CAKE. 

Mrs.  C.  T.  Tupper. 

Two  eggs,  one  cup  of  sugar,  one-half  of  butter,  two  teaspoons 
cream  tartar,  one  of  soda,  one  cup  sweet  milk,  two  and  a  half 
of  flour, 

BORDENTOWN  CUP  CAKE. 

Mrs.  M.  L. 

Four  cups  flour,  two  and  one-half  cups  sugar,  one  cup  butter, 
one  cup  milk,  three  eggs,  one-half  teaspoon  tartaric  acid,  one- 
half  teaspoon  soda;  beat  together  butter  and  sugar,  add  a  por- 
tion of  flour,  next  the  eggs,  well  beaten,  then  more  flour,  next 
the  milk  and  remainder  of  flour,  the  powders  dissolved  separately 
in  a  little  water ;  stir  in  well  and  bake  immediately. 

IDLE  WILD. 

Fannie  L.,  Evanston. 

Two  cups  flour,  one  cup  Indian  meal,  one  teaspoon  cream- 
tartar,  one-half  teaspoon  saleratus,  one  cup  sugar,  piece  butter 
size  of  an  egg,  one  coffeecup  milk  or  water,  one  or  two  eggs; 
make  stifi"  as  cake. 

RIVER  FOREST  CAKE. 

Mrs.  D.  W.  Thatcher. 

One  and  one-half  cups  sugar,  one-half  cup  butter,  one-half 
cup  sweet  .milk,  two  cups  flour,  two  eggs,  two  spoons  baking 
powder ;  if  wanted  white,  use  the  whites  of  four  eggs  beaten  to 
a  froth. 

NEWPORT  TEA-CAKE. 

Mrs.  L.  J.  Tilton. 

One  pint  flour,  three  eggs,  piece  of  butter  the  size  of  an  egg, 
one  teaspoon  cream-tartar,  one-half  teaspoon  soda,  a  small  cup 
milk,  and  the  same  of  sugar.     Dissolve  the  cream-tartar  in  the 

All  Leetding  Hotels  of  Chicago  (22)  are  using  Richards'  Queen 


VALUABLE   RECIPES.  195 


milk,  melt  the  butter  and  beat  it  thoroughly  with  the  eggs  and 
sugar ;  mix  this  with  part  of  the  flour,  and  half  the  milk ;  lastly, 
dissolve  the  soda  in  the  half  cup  of  milk,  and  while  effervescing 
stir  in  quickly  with  the  remaining  flour.  Bake  in  a  bread  pan 
twenty  minutes  or  half  an  hour.  The  oven  should  be  decided- 
ly hot  to  begin  with,  and  gradually  cooled  off. 

SODA  CAKE. 

Mrs.  J.  C.  Knapp. 

One  pound  flour,  six  ounces  butter,  rubbed  well  into  the  flour,, 
one-half  pound  currants,  and  six  ounces  sugar,  all  mixed  well 
together;  three  eggs  beaten  with  one  cup  of  milk,  mix  it  well 
with  the  eggs  and  milk,  then  add  one  teaspoon  of  soda;  beat 
that  well  in  with  a  spoon,  put  it  in  your  pan  and  bake  two  hours 
in  a  bread  oven. 

GOLD  CAKE. 

Mrs.  Russell. 

One  and  one-half  cups  sugar,  one-half  cup  butter,  one  cup 
sweet  milk,  one  teaspoon  cream-tartar,  one-half  teaspoon  soda, 
nutmeg,  flour,  yolks  of  six  eggs. 

SILVER  CAKE. 

Mrs.  Russell. 

One  and  one-half  cups  sugar,  one-half  cup  butter,  one  cup 
sweet  milk,  one-half  teaspoon  soda,  one  teaspoon  cream-tartar, 
whites  of  six  eggs  beaten  to  a  froth,  and  flour. 

GOLD  CAKE. 

Mrs.  L.  Bradley. 

Take  yolks  of  twelve  eggs,  five  cups  sifted  flour,  three  cups 
white  powdered  sugar,  one  cup  butter,  one  and  a  half  cups  of 
cream  or  sweet  milk,  one  teaspoon  cream  tartar  and  half  a  tea- 
spoon of  soda. 

Baking  Powder,  ae  articles  made  loith  this  are  very  delicate. 


196  THE  HOME  COOK  BOOK. 

SILVER  CAKE. 

Mrs.  L,  Bradley. 

Take  whites  of  one  dozen  eggs,  five  cups  flour,  three  cups 
powdered  sugar,  one  cup  butter,  one  cup  cream  or  sweet  milk, 
one  teaspoon  cream  tartar,  half  a  teaspoon  soda. 

GOLDEN  CAKE. 

Mrs.  A.  T.  Hall. 

One  coffee  cup  of  sugar,  one-half  of  butter,  two-thirds  of  sweet 
milk,  two  of  flour,  one  teaspoon  cream  tartar,  one-half  of  soda. 

SILVER  CAKE. 

Mrs.  Monroe  Heath. 

Half  pound  sugar,  half  pound  flour,  one-fourth  to  one-eighth 
pound  of  butter,  whites  of  seven  eggs ;  beat  the  butter  and  sugar 
to  a  cream ;  add  the  eggs,  beaten  to  a  stiff"  froth ;  rub  a  teaspoon 
of  baking  powder  into  the  flour  and  stir  it  into  the  mixture; 
flavor  with  vanilla  or  almond  water.     Bake  in  flat  pans,  and  ice. 

FRENCH  SPONGE  CAKE. 

Mrs.  James  Wadsworth,  Hyde  Park. 

Two  eggs,  two  cups  of  sugar,  one  of  milk,  three  of  flour,  two 
tablespoons  butter,  two  teaspoons  baking  powder. 

CREAM  SPONGE  CAKE. 

Mrs.  W.  G.  Morgan. 

Break  two  large  eggs  into  a  teacup  and  fill  it  with  sweet  cream  j 
add  one  cup  white  sugar,  a  little  salt,  and  put  in  a  pan;  add  two 
cups  of  sifted  flour,  two  teaspoons  baking  powder,  one  of  lemon 
essence ;  put  in  a  square  baking  tin  and  bake  fifteen  minutes. 


^'Rieharda^  Queen*^  makes  Cake  very  Delicate  and  Light. 


VALUABLE   RECIPES.  197 


WHITE  SPONGE  CAKE. 

Mrs.  L.  H.  Smith. 

One  tumbler  sifted  flour,  one  and  one-half  of  powdered  sugar, 
one  heaping  teaspoon  cream  tartar,  and  a  little  salt;  sift  alto- 
gether into  a  dish ;  beat  the  whites  of  ten  fresh  eggs,  and  stir 
(not  beat)  very  carefully  into  the  flour  and  sugar  until  well 
mixed.  Bake  with  great  care  in  a  moderaWoven,  in  one  good- 
sized  round  tin,  with  an  opening  in  the  centre;  Flavor  with  ex- 
tract lemon,  and  put  it  in  with  the  whites  of  the  eggs.  This  is 
an  excellent  cake. 

WHITE  SPONGE  CAKE. 

Mrs.  Dr.  Evarts. 

Whites  of  ten  eggs,  a  tumbler  and  a  half  pulverized  sugar,  one 
of  flour,  one  heaping  teaspoon  cream  tartar,  a  pinch  of  salt;  put 
all  in  a  sieve  and  sift  twice ;  then  stir  in  lightly  the  eggs  beaten 
to  a  stifi"  froth.     Flavor  with  vanilla  or  rose. 

WHITE  SPONGE  CAKE. 

Miss  Leonore  Tryon  and  Mrs.  D.  W.  Thatcher. 

The  whites  of  ten  eggs  beaten  to  a  stiff*  froth,  one  and  one- 
half  tumblers  of  sugar,  one  tumbler  of  flour,  one  teaspoon  cream 
tartar  rubbed  in  the  flour ;  flavor  with  lemon ;  stir  as  lightly  as 
possible. 

MRS.  DREW'S  SPONGE  CAKE. 

From  Toledo  Home  Cook  Book. 

Two  cups  sugar,  one  cup  of  flour,  four  eggs,  one  and  one-half 
teaspoons  of  baking  powder,  pinch  of  salt,  rind  and  juice  of  one 
lemon. 

CREAM  SPONGE  CAKE. 

Mrs.  R.  M.  Patrick,  Marengo,  111. 

One  cup  of  flour,  one  cup  of  sugar,  one  half  a  cup  of  cream, 
two  eggs,  one-half  a  teaspoon  of  cream  of  tartar,  one-fourth  of 
soda. 


Duryeas'  Satin  Olo»8  Starch  gives  a  perfect  flniah  to^JLdnen. 
14 


198  THE   HOME    COOK   BOOK. 


« 


WHITE  SPONGE  CAKE. 

Mrs.  Sanford. 


The  whites  of  ten  eggs,  one-half  pound  powdered  sugar,  three 
ounces  flour,  two  teaspoons  essence  of  lemon,  salt,  one  teaspoon 
cream-tartar;  mix  the  flour,  sugar  and  cream-tartar  together,  and 
add  to  the  beaten  whites.     This  mafees  one  large  loaf. 

WHITE  SPONGE  CAKE. 

M,  "Wheeler. 

*  Whites  of  ten  eggs,  one  tumbler  of  flour,  one  teaspoon  pulver- 
ized sugar,  one  teaspoon  cream-tartar  in  the  flour  and  sift  it;  a 
very  little  salt. 

DELICATE  SPONGE  CAKE. 

Mrs.  J.  W.  Preston. 

One  and  one-half  cups  sugar,  one  cup  flour,  whites  of  ten  eggs, 
one  teaspoon  cream-tartar,  one  teaspoon  salt.  Sift  the  cream- 
tartar  and  salt  with  the  sugar.  Then  add  the  eggs,  and  lastly 
the  flour,  stirring  very  lightly. 

Icing  for  the  Above. — White  of  one  egg,  two-thirds  teacup 
powdered  sugar,  one  teaspoon  vanilla,  three  tablespoons  grated 
chocolate  spread  smoothly  upon  the  surface  of  the  cake.  No 
soda  to  be  used. 

TELE(?RAPH  SPONGE  CAKE. 

Mrs.  F.  E.  Stearns. 

Four  eggs,  two  cups  sugar,  two  cups  flour,  one  teaspoon  bak- 
ing powder,  and  two-thirds  cup  water. 

BERWICH  SPONGE  CAKE. 

Fannie  L. 

Beat  six  eggs  two  minutes,  (yolks  and  whites  together);  add 
three  cups  sugar  and  beat  five  minutes ;  two  cups  flour  and  one 
teaspoon  cream-tartar  and  beat  two  minutes;  add  one  cup  cold 


Duryeaa'  Unproved  Corn  Starch  received  the  Medal  at  the  Grand 


St 


VALUABLE   RECirKS?^^^^^  199 


water  with  one-half  teaspoon  of  saleratus  djssdWWfflnt,  and  beat 
one  minute ;  add  the  grated  rind  and  half  me  juice  of  a  lemon, 
a  little  salt  and  two  more  cups  of  flour,  and  beat  another  minute, 
observing  the  time  exactly.  ^B^^V  rather^eei)«qj|fepans.  Ex- 
tra(t>of  lemon  will  answer.    ^^^  ^W^ 


P 


SPONGE  CAKE. 

Mrs.  E.  D.  G. 

Two  cups  sugar,  two  cups  flour,  four  eggs,  one-half  cup  cold 
water,  two  teaspoons  U^jking  powder,  and  a  little  salt. 

SPONGE  CAKm 

Mrs.L.  J.  Tilton. 

^^'eight  of  twelve  eggs  in  sugar,  and  of  seven  eggs  in  flour, 
beat  yolks  and  sugar  together,  and  the  whites  separately  very 
light,  gradually  add  beaten  whites  to  the  yolks  and  sugar ;  stir  in 
the  flour  quickly  and  ^noothly,  and  bake  immediately. 

SPONGE  CAKE. 

Mrs.  Sarah  I.  Parrish. 

Thirteen  eggs,  one  pound  and  one-half  of  sugar,  one  pound 
flour,  essence  of  lemon ;  stir  the  yolks  of  the  eggs  with  the  su- 
gar, until  very  light ;  then  add  the  whites  of  the  eggs  after  they 
are  beaten  to  a  stiff"  froth ;  stir  lightly  together,  and  add  the  flour 
just  before  it  is  to  be  put  into  the  oven. 

NELLY'S  SPONGE  CAKE. 

Mrs.  Henry  Stevens. 

Two  cups  sugar,  two  cups  flour,  nine  eggs;  beat  the  yolks  a 
sugar  fifteen  minutes,  then  add  whites  already  beaten,  beat  ten 
minutes ;  stir  in  flour  lightly ;  put  in  oven  (pretty  hot)  as  soon  as 
possible. 


O 


^position  in  Paris,  in  1887,  for  "Perfection  of  Preparation,.^* 


200  "rrfD  HOME    CQOK   BOOK. 

Dk  SPONGE  CAKE. 

C.  T.  Stevens. 


i 


Two  cups  white  sugaf,  on^^mbutter,  three  cups  flour,  four 
"^ggs,  ^i^Jbwi^oon  ^da  disd^^^B  half  a  cup  of  sweet  milk, 


iil^^^Bcr 
11  ^^H^^V^ 


two  teaspooilt  «i;^m-Urtar  iil^^^Hcr.     This  is  very  nice  for 
jelly  cake,  if  not  preferred  in 

SPONGE  CAKE. 

Mrs.  Banks.  '  ' 

Take  four  eggs,  two  cups  sugar;  beat  the  eggs  and  sugar  well 
together;  two  coffeecups  flour,  two  heaping  teaspoons  baking 
powder;  two-thirds  cuj|^of  boiling  water;  lemon  to  flavor;  add 
the  water  last.  Pour  into  a  pan,  place  in  a  well  heated  oven. 
This  will  seem  very  thin,  but  will  come  from  the  oven  a  most 
delightful  cake. 

SPQNGE  CAKE. 

ri.  M.  Brewer. 

Twelve  eggs,  the  weights  of  the  eggs  in  powdered  sugar,  and 
the  weight  of  six  eggs  in  flour;  separate  the  yolks  from  the 
whites,  beating  yolks  and  sugar,  and  adding  the  grated  rind  and 
juice  of  one  lemon ;  then  beat  the  whites  to  a  stiff"  froth  and  add 
to  the  beaten  yolks  and  sugar ;  lastly,  put  one  small  teaspoon  of 
cream  tartar  into  the  weighed  flour,  and  stir  in  thoroughly  with 
the  other  ingredients.     Bake  quickly. 

SPONGE  CAKE. 

Mrs.  J.  B.  Stubbs. 

Two  cups  sugar,  two  cups  flour,  six  eggs,  one  teaspoon  salt, 
ne  tablespoon  vinegar  or  lemon  juice,  four  tablespoons  water. 

MRS.  WILDER'S  SPONGE  GINGER  BREAD. 

In  two  cups  molasses,  sift  two  teaspoons  soda  and  a  dessert 
spoon  ginger.     Stir  to  a  ere  un,  then  add  four  well  beaten  eggs, 

DuryeaP  Scttin  Oloaa  Starch  is  the  beat  and  mosf  economidfU. 


« 


VALUABLE    liECl^^^^^  201 


one  cup  butter  meWd,  one  cup  sour  n^lk  inwhftif  is  dissolved 
one  teaspoon  soda ;  mix  all  together,  theivadd  flour  to  the  con- 
sistency of  pound  cake.  ..'^wo4oaves. 

SOFT  GINGER  B  HE  AD. 

Mrs.  D. 
One  quart  flour,  one-half  cup  butter,   one  tablespoon  ginger, 
one  teaspoon  saleratus  put  into  the  dry  flour  with  one  cup  boil- 
ing water;  beat  one  egg  and  stir  in.     If  not  soft  enough,  add  a 
little  more  water.     It  is  very  nice. 

SOFT  GINGER  BREAD. 

*  Mss.  Blaikie.  ^ 

One  cup  of  butter,  one  of  sugar,  one  of  milk,  tw6  of  molasses, 
four  of  flour,  five  eggs,  one  tablespoon  of  strong  ground  cinna- 
mon, one-half  teaspoon  of  ground  cloves,  sufficiently  strong  gin- 
ger to  suit  the  taste,  three  ttjaspoons  baking  powder  mixed  with 
the  flour.  Be  careful  that  the  oven  is  not  so  hot  as  to  burn  be- 
fore baking  through. 

gingp:r  bread. 

"  Mrs.  Annie  Marble- 
One  and  a  half  cups  sour  milk,  two    cups  molasses,   one    cup 
melted  butter,  one  and  a  half  teaspoon  soda,  five  teaspoons  gin- 
ger; flour  enough  to  thicken. 

SOFT  ginger  bread. 

Mrs.  N.  C.  Houghton. 

One-half  cup  butter,  one  cup  molasses,  one  cup  milk,  one  egg, 
one  teaspoon  ginger,  one  teaspoon  soda. 

GINGER  I>READ. 

Mrs.  H.  M.  Kidder,  Evanston.  * 

One  cup  sugar,  one  cup  butter,  one  cup  molasses,  one  . 
sour  milk,  five  cups  flour,  three  eggs,  half  teaspoon  ginger,  1 

Durifean  Improved  Com  St<  ,  ,-/je  ^g^^ 


• 


• 


.:-^' 


202  ^^^^^knoMK  COOK  book. 


•teaspoon  cinnamon,  oneiteaspoon  soda;  miFbutter  and  sugar  to 
a  cream;  add  molasses,  eggs  and  spices,  flour,  and  some  milk; 
last,  soda  dissolved  in  warm  water. 

THIN  GINGER  BREAD. 

Mrs.  J.  A.  Ellis. 

Two  cups  sugar,  one  cup  butter,  one  cup  milk,  six  cups  flour, 
one  teaspoon  soda,  one  tablespoon  ginger ;  roll  out  on  tin  sheets 
very  thin,  mark  with  a  crimped  roller  and  bake  ;  then  cut  into 
strips. 

HARD  GINGER  BREAD. 

Mrs.  J.  A.  Ellis. 

One  pound  lard,  one-half  pound  butter,  beaten  to  a  cream, 
one  and  one-half  pounds  brown  sugar,  three  pints  of  West  India 
molasses,  ginger,  cinnamon,  allspice  and  cloves,  enough  flour  to 
make  a  stiff"  dough ;  roll  out  very  thin,  and  cut  with  a  cutter. 

MRS.  HAMILTON'S  GINGER  BREAD. 

Mattie  M.  Winslow,  Aurora,  111. 

Two  eggs,  one  cup  molasses,  one  cup  sour  cream,  two  table- 
spoons ginger,  one  teaspoon  soda.     Stir  quite  thin. 


LA.^^EI^  CAIi:ES. 


GENTLEMAN'S  FAVORITE. 

Miss  Anna  M.  Whitman,  Indianapolis,  Ind. 

ven  eggs  beaten  separately,  one-half  cup  butter,  two  cups 
ite  sugar,  two  cups  flour,  two  tablespoons  baking  powder,  two 
tablespoons  water,  one-half  teaspoon  salt;  bake  in  jelly  cake 
pans  in  a  quick  oven.     The  jelly  for  the  cake — One  egg,  a  cup 


^hitt 


% 


Duryeas^  Sc"  "^'i-roh  /•«  ihp  whitpnt.  therefai^  the pure^- 


# 


VALUABLE    RKCIPBK*-    .■  203 


of  sugar,  three  grated  apples  and  one  lemon  ;  stir  till  it  boils  and 
becomes  thick,  let  it  cool  before  putting  between  the  layers. 

IMPROMPTU  JELLY  CAKE. 

Mrs.  P.  B.  Brown. 

One  cup  butter,  two  cups  sugar,  three  cups  flour,  four  eggs; 
stir  the  sugar  and  butter  to  a  cream,  then  add  the  yolks  of  the 
eggs,  and  lastly  the  beaten  whites  and  flour.  Have  ready  the 
jelly,  made  as  follows :  One  grated  apple,  the  grated  rind  and 
juice  of  one  lemon,  one  cup  sugar  and  one  egg;  boil  until  it  Jel- 
lies, stirring  constantly ;  cool  before  using.  Bake  your  cake  in 
jelly  cake  pans,  or  in  thin  layers,  putting  the  jelly  between  each 
layer,  as  in  ordinary  jelly  cake. 

JELLY  CAKE. 

Mrs.  John  Edwards. 

One  and  one-half  cups  of  sugar,  one-half  of  butter,  one-half  of 
sweet  milk,  two  and  one-half  of  flour,  three  eggs,  whites  and 
yolks  beaten  separately,  and  add  two  teaspoons  baking  powder. 

The  Jelly. — One  cup  of  sugar,  one  egg,  grate  the  rind  and 
use  the  juice  of  one  lemon,  one  tablespoon  of  water,  one  tea- 
spoon of  flour;  put  your  dish  in  a  kettle  of  boiling  water,  and 
let  it  come  to  a  boil ;  have  your  cake  ready  and  put  it  together. 

LEMON  JELLY  CAKEJ. 

Miss  Bell  Cassette. 

Six  tablespoons  melted  butter,  two  cups  sugar,  two  and  a  half 
cups  flour,  one-half  cup  sweet  milk,  six  eggs,  two  teaspoons  bak- 
ing powder. 

Jelly. — The  grate^  rind  and  juice  of  three  lemons,  one  pound 
sugar,  one-third  cup  of  butter.  Beat  all  together  and  scald  till 
thick  as  boiled  custard.     This  jelly  is  sufficient  for  two  cakes. 


^^Duryeas'  Satin  Gloss  Starch  »'«  the  strongenf  ■  mi  >/i'-  whitest. 


204  THE   HOME    COOK    BOOK. 


LEMON  JELLY  CAKE. 

Mrs.  D.  McPherson. 

One"  teaspoon  of  butter,  one  cup  of  sugar,  two  eggs,  one-half 
cup  sweet  milk,  three  cups  flour,  two  teaspoons  baking  powder. 

The  Jelly. — Grated  rind  and  juice  of  one  lemon,  one  cup  of 
sugar,  yolks  of  three  eggs. 

APPLE  JELLY  CAKE. 

Mrs.  W.  G.  Morgan. 

Prepare  and  grate  three  large  apples,  (Greenings  preferred)^ 
the  juice  and  rind  of  a  lemon,  half  a  cup  of  sugar,  one  egg  well 
beaten ;  put  the  ingredients  together  in  a  tin  basin ;  simmer  until 
cooked,  with  constant  stirring ;  set  to  cool  until  the  cake  is  ready. 
Take  three  eggs,  stir  whites  artd  yolks  separately.  To  a  cup 
and  a  half  of  white  sugar,  add  half  a  cup  sweet  milk  and  a  piece 
of  butter  the  size  of  an  egg ;  mix  butter  and  sugar  together,  four 
cups  of  flour  and  three  teaspoons  of  baking  powder;  divide  in 
four  equal  parts,  and  put  in  baking  tins  or  jelly  pans;  use  the 
jelly  as  in  other  cases,  while  the  cake  is  hot. 

APPLE  JELLY  CAKE. 

Mrs.  Monroe  Frank. 

One  egg,  one  cup  sugar,  one  cup  sweet  milk,  butter  the  size  of 
an  egg,  two  cups  flour,  three  teaspoons  baking  powder. 

The  Jelly. — Two  large  apples  grated,  one  cup  sugar,  one 
egg,  one  grated  rind  of  lemon  and  juice.      Boil  three  minutes. 

CHOCOLATE  CAKE. 

Mrs.  Monroe  Frank. 

One  cup  of  butter,  two  cups  sugar,  four  cups  flour,  four  eggs, 
three  teaspoons  of  Royal  Baking  Powder,  one  cup  sweet  milk. 

F<  X  Frosting. — One-half  cake  Baker's  chocolate,  one-half 
cup  sugar,  (pulverized ;)  enough  hot  water  to  cover;  set  in  a  pan 
of  boiling  water  over  the  fire  three  minutes.  When  cold,  add 
one-half  teaspoon  vanilla.     Spread  the  same  as  for  jelly  cake. 

Duryeaa'  Ilnproved  Corn  Starch,  the  '* Perfection  of 


VALUABLE   RECIPKS.  20& 


CHOCOLATE  CAKE. 

Julia  French,  Evanston. 

Two  cups  sugar,  three-fourths  cup  butter,  six  eggs,  one-half 
cup  milk,  three  cups  flour,  two  teaspoons  baking  powder. 

Custard. — Whites  of  five  eggs  beaten  stiff,  two  cups  sugar^ 
two  teaspoons  vanilla,  one-eighth  cake  of  chocolate. 

CHOCOLATE  CAKE. 

Julia  French. 

Six  eggs,  four  cups  sugar,  one  cup  butter,  two  cups  milk,  six 
cups  flour,  five  teaspoons  baking  powder. 

Custard. — One  tablespoon  of  corn  starch;  wet  and  stir  into  a 
teacup  of  boiling  milk;  a  large  cup  of  brown  sugar,  one-fourth 
cake  chocolate,  piece  of  butter  the  size  of  an  egg,  two  teaspoons 
vanilla,  pinch  of  salt;  boil  altogether  three  or  four  minutes.  This^ 
makes  two  loaves  of  four  layers  each. 

WHITE  MOUNTAIN  CAKE. 

Mrs.  John  Edwards,  Rockford. 

Two  cups  sugar,  two-thirds  cup  butter,  whites  of  sevtn  ii^c;-' 
well  beaten,  two-thirds  cup  sweet  milk,  two  cups  flour,  one  cup 
corn  starch,  two  teaspoons  baking  powder;  bake  in  jelly  cake 
tins. 

Frosting. — Whites  of  three  eggs  and  some  sugar  beaten  to- 
gether— not  quite  as  stifl"  as  for  frosting ;  spread  over  the  cake^ 
add  some  grated  cocanut,  then  put  your  cakes  together ;  put  co- 
coanut  or  frosting  for  the  top. 

WHITE  MOUNTAIN  CAKE. 

Mrs.  C.  E.  Cheney. 

Six  eggs,  six  cups  flour,  three  cups  sugar,  two  cups  butter,  one 
cup  butter,  one  cup  milk,  two  teaspoons  baking  powder ;  flavor 
with  lemon.  Frost  thickly  with  chocolate,  cocoanut,  or  plaia 
white  icing.     Bake  in  three  loaves. 


Preparation,'^— Grand  Exposition,  Paris,  1867. 


206  THE  HOME  COOK  BOOK. 


WHITE  MOUNTAIN  CAKE. 

Mrs.  McDowell. 

Two  cups  sugar,  two  of  butter,  three  of  flour,  three-fourths  of 
inilk,  whites  of  eight  eggs,  one  teaspoon  soda,  two  teaspoons  of 
<:ream  tartar. 

YELLOW  MOUNTAIN  CAKE. 

Nellie  Spencer. 

Yolks  of  ten  eggs,  one  cup  butter,  two  of  sugar,  one  of  milk, 
three  of  flour,  one  teaspoon  soda,  two  of  cream  tartar. 

WHITE  MOUNTAIN  CAKE. 

Mrs.  Earle,  Peoria. 

Two  cups  sugar,  one-half  of  butter,  three-fourths  of  milk,  three 
cups  flour,  whites  of  eight  eggs,  three  teaspoons  baking  powder. 

Icing. — Whites  of  four  eggs,  one  pound  sugar;  put  sugar  dis- 
solved in  three-fourths  cup  water  upon  the  stove,  and  boil  till 
ready  to  turn,  then  pour  on  egg  and  flour  with  two  teaspoons 
vanilla  and  one  of  lemon  syrup. 

WHITE  MOUNTAIN  OR  COCOANUT  CAKE. 

Mrs.  Hill. 

Two  and  two-thirds  cups  of  sugar,  one  cup  butter,  one  cup  of 
sweet  milk,  four  cups  flour,  whites  of  six  eggs,  one  teaspoon  of 
soda  dissolved  in  milk,  two  teaspoons  cream  tartar  in  flour. 
Bake  in  thin  cakes,  spread  frosting  between  like  jelly  cake;  the 
whites  of  five  eggs  will  ice  it  all.  Use  one  grated  cocoanut  in 
the  frosting  for  cocoanut  cake. 

COCOANUT  MOUNTAIN  CAKE. 

Mrs.  J.  P.  Hoit. 

One  cup  butter  three  cups  sugar,  one  cup  milk,  three  and  a  half 
■cups  flour,  whites  of  ten  eggs,  one  teaspoon  cream  tartar,   one- 

Duryeas''  Satin  Gloss  Starch  gives  the  best 


valuablp:  recipes.  207 


half  teaspoon  soda,  essence  of  almond ;  bake  in  sheets.  Make 
an  icing  of  the  whites  of  three  eggs  and  one  pound  sugar;  ice 
each  sheet,  and  sprinkle  one  grated  cocoanut  lightly  over  all. 


COCOANUT  MOUNTAIN  CAKE. 

Mrs.  C.  H.  Wheeler. 

One  cup  flour,  one  of  sweet  milk,  two  of  sugar,  three  of  flour, 
four  eggs,  two  heaping  teaspoons  baking  powder,  bake  in  three 
or  four  layers.  Grate  one  cocoanut;  take  the  juice  of  two  lem- 
ons, (or  less,  if  they  are  large  and  juicy),  one  cup  fine  sugar, 
the  white  of  one  egg,  well  beaten ;  set  all  on  the  fire  in  an  earth- 
en dish,  and  heat  until  the  sugar  is  well  dissolved,  then  spread 
on  the  cake;  enough  of  the  cocoanut  should  be  reserved  to 
spread  thickly  over  the  top  layer.     Excellent,  if  nicely  made. 


COCOANUT  CAKE. 

Mrs.  M.  G.  Hubbell,  Shabbona,  111. 

Two  eggs,  one  cup  sugar,  two-thirds  cup  of  milk,  one-half  cup 
butter,  two  cups  flour,  two  heaping  teaspoons  baking  powder. 

Frosting. — Whites  of  two  eggs,  eight  teaspoons  sugar,  flavor 
to  suit.  Bake  the  same  as  jelly  cake ;  spread  a  thin  layer  of 
frosting,  sprinkled  with  prepared  cocoanut,  and  frost  the  top 
and  thickly  sprinkle  with  the  cocoanut. 


COCOANUT  CAKE. 

Mrs.  Harry  Pearsons,  Evanston. 

One  cup  sugar,  one-half  cup  butter,  whites  of  four  eggs,  two 
cups  flour,  flavor  to  taste,  one  teaspoon  baking  powder,  one-half 
cup  sweet  milk ;  yolks  the  same,  making  two  layers  of  the  whites, 
and  two  of  the  yolks.  Prepare  the  cocoanut  as  for  the  other 
cakes.  ' 

Fin i ah,  and  is  (he  easiest  to  xise. 


208  THE   HOME    COOK    BOOK. 


ALMOND  CAKE. 

Mrs.  Henry  Stevens. 

Two  cups  sugar,  one-half  cup  butter,  one  cup  sweet  milk,  two 
and  one-half  cups  flour,  whites  of  eight  eggs,  one  teaspoon  of 
cream-tartar,  one-half  teaspoon  soda;  mix  butter  and  sugar  to  a 
cream ;  mix  other  ingredients  alternately,  putting  in  soda  last ; 
bake  in  layers  like  jelly  cake ;  spread  each  layer  with  soft  frost- 
ing and  add  blanched  split  almonds  about  an  inch  apart  on  each 
layer. 

ALMOND  CAKE. 

Two  cups  of  sugar,  six  tablespoons  melted  butter,  six  eggs, 
beaten  separately,  half  cup  milk,  three  cups  flour,  two  table- 
spoons baking  powder. 

Custard  for  the  Cake. — Three-fourths  pint  of  milk,  scald, 
sweeten,  and  stir  in  three  beaten  eggs ;  then  let  cool ;  blanch  a 
pound  of  almonds  and  chop  or  pound ;  then  stir  into  the  cold 
custard,  and  spread  between  the  layers  just  before  eating;  flavor 
the  custard  with  vanilla  for  custard  cake. 

ALMOND  CREAM  CAKE. 

Mrs.  H.  W.  Loomis,  Rockford,  111. 

One  pound  of  butter,  sugar  and  flour,  the  whites  of  twelve 
eggs  and  yolks  of  seven. 

Cream. — One  pint  of  sweet  cream,  one  pound  soft  almonds, 
whites  of  four  eggs ;  beat  to  a  froth  with  four  tablespoons  of 
sugar,  the  yolks  of  four  eggs  beaten  separately  with  the  same 
quantity  of  sugar;  chop  the  almonds  and  add  the  flavoring  al- 
monds the  last  thing. 

ALMOND  CAKE. 

Mrs.  Booth. 

One  cup  milk,  two  cups  sugar,  three  cups  flour,  four. eggs,  one- 
half  cup  butter,  one  teaspoon  cream  tartar,  one-half  of  soda. 

Duryeas'  Improved  Corn  Starch,  ^^Exceedingly 


VALUABLE   RECIPES.  209 


Frosting. — One  teacup  sour  cream  well  beaten,  one  coffe^ 
cup  sugar,  one  cup  blanched  almonds.     Bake  the  cake  in  jelly 
pans,  make  it  in  layers,  and  put  the  above  frosting  between  each 
layer  when  baked. 

BOSTON  CREAM  CAKE. 

Mrs.  E.  S.  Chesbrough. 

One  pint  of  water,  one-h'alf  pound  butter,  three-fourths  pound 
flour,  ten  eggs;  boil  the  butter  and  water  together;  stir  in  the 
flour  when  boiling ;  when  cool,  add  the  eggs,  and  soda  the  size 
of  a  pea;  drop  by  the  spoonful  on  a  buttered  baking  pan,  leav- 
ing space  so  that  the  cakes  will  not  touch  when  risen.  Bake  in 
a  veiy  quick  oven  about  ten  minutes.  When  cold,  make  an  in- 
cision at  the  side  and  fill  with  the  following  cream  :  Six  gills  of 
milk,  one  and  one-half  cups  flour,  three  cups  sugar,  six  eggs; 
beat  the  flour,  sugar  and  eggs  together  and  stir  into  the  milk 
while  boiling.     Flavor  with  the  rind  of  a  lemon. 

CUSTARD  CAKE. 

Mrs.  James  P.  Clarke. 

Two  cups  sugar,  six  tablespoons  melted  butter,  six  eggs  beaten 
separately,  two  and  one-half  cups  flour,  one-half  cup  milk,  one 
teaspoon  soda,  two  teaspoons  cream-tartar. 

Custard  for  the  Same. — One-half  pint  milk,  two  eggs, 
sweeten  to  taste,  flavor  with  vanilla ;  bake  on  pie  plates,  and  put 
custard  between  as  jelly  cake. 

CUSTARD  CAKE. 

Mrs.  Downs. 

Six  eggs  less  one  white,  two  cups  sugar,  six  tablespoons  melt- 
ed butter,  two  and  one-half  cups  flour,  one-half  cup  sweet  milk, 
one  teaspoon  cream-tartar,  one-half  teaspoon  soda,  two  teaspoons 
vanilla. 

Custard. — One  pint  milk,  three  eggs,  three  large  tablespoons 
sugar,  three  teaspoons  vanilla.     Very  nice. 

Excellent  for  Food'^ — London  Exposition,  1862. 


210  THE   HOME    COOK   BOOK. 

0  ORANGE  CAKE.  /; 

Mrs.  H.  W.  Loomis,  Rockford. 

Two  teaspoons  baking  powder,  three  cups  flour,  one  and  one- 
half  cups  sugar,  four  eggs,  one-half  cup  butter,  one-half  cup 
sweet  milk. 

Use  for  Frosting — The  whites  of  three  eggs'anci'sugar,  the 
juice  of  one  orange,  also  the  peel  grated. 

ORANGE  CAKE. 

Mrs.  A.  N.  Arnold. 

Yolks  of  five  eggs,  whites  &f  four  beaten  separately,  two  cups 
of  sugar,  two  of  flour,  one-half  cup  of  cold  water,  the  juice  and 
grated  rind  of  one  large  orange,  and  the  usual  quantity  of  bak- 
ing powder, beat  the  white  of  the  remaining  egg  to  a  stiff  froth, 
with  the  juice  and  rind  of  another  orange,  and  one  cup  of  pow- 
dered sugar.     Put  this  between  the  layers,  and  put  it  on  the  top. 

ORANGE  CAKE. 

Mrs.  D.  S.  Covert. 

Two  cups  sugar,  two  of  flour,  one-half  of  cold  water,  yolks  of 
five  eggs,  whites  of  three  eggs,  three  teaspoons  of  baking  powder, 
grated  rind  and  juice  of  one  orange;  bake  in  jelly  tins. 

Dressing. — Whftes  of  two  eggs  beaten  stiff,  grated  rind  and 
juice  of  one  orange,  made  stiff"  with  pulverized  sugar,  and  spread 
between^s  jelly  cake. 

ORANGE  CAKE. 

Mrs.  H.  E.  Sargent. 

One  tumbler  sugar,  two  tumblers  flour,  one-half  tumbler  milk, 
two  eggs,  two  spoons  baking  powder,  five  tumblers  melted  butter. 

Frosting. — Whites  three  eggs,  and  juice  and  grated  rind  of 
one  orange,  with  sufficient  powdered  sugar  to  make  it  like  any 
frosting.  Bake  the  cake  in  jelly  cake  tins,  and  put  the  frosting 
between  the  layers. 


Duryeas'  Starchy  the  Prize  Medal  Starch  of  the  world. 


VALUABLE    RECIPES.  211 


,  ORANGE  CAKE. 

'•  Mrs.  J.  p.  L.  Harvey. 

Two  cups  flour,  two  cups  pulverized  sugar,  one-half  cup  cold 
water,  yolks  five  eggs  and  whites  of  two,  juice  and  rind  of  one 
orange,  one  teaspoon  cream-tartar,  one-half  teaspoon  soda.  Bakp 
in  four  long  tins. 

Frosting. — Beat  the  whites  of  two  eggs  stiff;  add  the  juice 
and  rind  of  one  orange;  then  add  sugar  to  the  thickness  of  jel- 
ly; put  this  between  the  loaves,  and  frost  the  top  with  the  same- 
frosting. 

ORANGE  CAKE. 

Mrs.  S.  W.  Cheever,  Ottawa,  111. 

Beat  the  whites  of  three  and  the  yolks  of  five  eggs  separately, 
stir  to  a  cream  ;  two  cups  sugar,  one-half  cup  butter;  add  one- 
half  cup  cold  water,  two  and  one-half  cups  flour  with  two  tea- 
spoons baking  powder,  grated  rind  of  one  orange  and  all  the 
juice  (except  about  one  tablespo|fc^  stirred  into  the  cake.  Bake 
in  two  square  tins.  ^^ 

Frosting. — Whites  of  two  eggs,  two  small  cups  sugar,  with 
a  tablespobn  of  the  orange  juice  served  from  the  cake.  When 
the  cake  is  cold,  join  them  with  this  frosting  and  frcst  the  tops. 

ORANGE  CAKE. 

Mrs.  A.  M.  Gibbs. 

Two  cups  flour,  one  of  corn  starch,  one  tablespoon  baking 
powder,  one  teaspoon  of  extract  of  lemon,  one\teaspoon  of  va- 
nilla mixed  with  the  flour  and  put  all  through  the  sieve  together ; 
one  cup  of  butter,  two  cups  of  sugar  stirred  to  a  cream ;  add  one 
tea  cup  of  milk  and  one-half  of  above  ingredients;  stir  well,  and 
add  the  whites  of  seven  eggs  well  beaten,  and  then  the  rest  of 
the  flour  mixture.     Bake  in  jelly  tins. 

The  Jellv. — Whites  of  two  eggs,  one  cup  of  pulverized  sugar, 
juice  and  grated  pulp  of  two  oranges;  meringue  top  adds  to  its 
appearance  when  piled  on  quite  high. 

Duryeas'  Improved  Com  Starch  is  made  from  the  choicest  com. 


• 


212  THE  HOME  COOK  BOOK. 

LEMON  HONEY  CAKE. 

Home  Messenger,  Detroit. 

Two  cups  of  sugar,  two-thirds  of  a  cup  of  butter,  one  cup  of 
milk,  one  cup  of  corn  starch,  three  cups  of  flour,  three  tea- 
spoons baking  powder;  rub  the  butter  and  sugar  to  a  cream, 
♦hen  add  the  milk ;  lastly,  the  whites  of  eight  eggs  beaten  to  a 
stiff  froth,  then  the  corn  starch  and  flour,  to  which  has  been 
added  the  baking  powder.     Bake  in  jelly  tins. 

Lemon  Honey  for  the  Cake. — One  pound  loaf  sugar,  the 
yolks  of  eight  eggs  with  two  whole  ones,  the  juice  of  six  lemons 
and  grated  rind  of  two,  one-fourth  pound  butter.  Put  the  sugar, 
lemon  and  butter  into  a  sauce  pan,  melt  over  a  gentle  fire ;  when 
all  is  dissolved,  stir  in  the  eggs  which  have  been  well  beaten ; 
stir  rapidly  until  it  is  as  thick  as  honey.  Spread  this  between 
the  layers  of  cake ;  set  aside  the  remainder  in  a  closely  covered 
vessel  for  future  use. 


SMALL  CAKES  AND  COOKIES. 


CHESS  CAKES. 

Mrs.  Lamkin. 

Peel  and  grate  one  cocoanut,  take  one  pound  sugar,  one-half 
pint  water,  and  boil  fifteen  minures;  stir  in  the  grated  cocoanut, 
boil  fifteen  minutes  longer,  while  warm  stir  in  one-fourth  pound 
butter,  then  add  the  yolks  of  seven  well  beaten  eggs.  Bake  in 
patty  pans  lined  with  a  rich  paste ;  will  keep  some  time,  and 
mixes  prettily  in  a  basket  of  cake.  The  small  oval  patty  tins  are 
prettier  than  scallops.  . 

The  whitest,  strongest,  and  most  economical  Search — Duryeas\ 


-ve.» 


VALUAIII.K   RECIPES.  213 


FINGER  CAKES. 

Mrs.  Lanikin. 

Two  eggs  beaten  very  light,  to  which  add  a  cup  of  granulated 
sugar,  (excepting  a  tablespoonful;)  sift  in  a  very  small  tea- 
spoon cream-tartar,  half  as  much  soda,  a  little  salt;  stir  in 
flour  enough  for  a  stiff  dough ;  roll  very  thin,  and  sprinkle  with 
a  tablespoon  of  sugar  from  the  cupful,  giving  it  a  light  roll;  cut 
the  dough  in  strips  a  finger  width  ;  do  not  let  them  touch  in  the 
pan.  Hake  in  quick  oven,  watching  them,  as  they  readily  scorch. 
Add  a  good  size  teaspoon  of  vanilla. 

WIKE  CAKE3. 

Mrs.  A.  M.  Chellain. 

One  pint  of  sweet  milk,  three  eggs,  well  beaten,  flour  to  make 
a  thick  batter,  have  hot  lard  and  fry  as  you  would  fried  cakes; 
take  a  spoon  of  batter,  and  let  your  hand  shake  as  you  drop  it 
into  the  lard;  serve  warm  with  wine  and  sugar,  or  sweet  cream. 

DOUGHNUTS. 

Maggie  Trainer. 

One  egg,  one  cup  sugar,  ten  cups  sour  milk,  one  large  spoon 
cream,  one  teaspoon  soda,  a  little  salt,  nutmeg,  flour  enough  to 
roll. 

DOUGHNUTS. 

Mrs.  Beyer. 

One  cup  sugar,  two  eggs,  one  cup  sour  milk,  in  which  dissolve 
one  teaspoon  soda,  si.x  tablespoons  melted  butter,  a  pinch  of  salt, 
and  nutmeg  ;  after  cooking,  let  them  cool,  and  then  roll  in  pul- 
verized sugar. 

FRIED  CAKES. 

Mrs.  Dr.  Evarts. 

Two  cups  sweet  milk,  two  cups  sugar,  three-fourths  cup  but- 
ter, four  egc^s,  two  teaspoons  cream-tartar,  one  teaspoon  soda. 


Duryeas'  i)'.Uin  Gloss  Starch  gives  a  perfect  Jiaish  to  Linen. 
15 


214  THE   HOME    COOK    BOOK. 

OLD-FASHIONED  YANKEE  DOUGHNUTS. 

Mrs.  H.  M.  Riddle,  Evanston; 

One  pint  milk,  one  teacup  yeast;  put  yeast  in  milk,  stir  in 
flour  and  let  it  rise  over  night;  in  the  morning  add  two  teacups 
sugar,  one  teacup  lard,  two  eggs,  one  teaspoon  soda;  work  in 
flour,  and  let  it  rise  very  light ;  add  nutmeg  or  cinnamon  to  suit 
taste. 

DOUGHNUTS. 

Mrs.  Benham. 

Two  cups  milk,  one  cup  sugar,  one-half  cup  butter,  one-half 
cup  lard,  one  cup  sponge  yeast,  two  eggs;  add  flour  to  make  a 
stiff"  dough;  let  it  rise;  when  light,  roll  it  out,  and  after  they  are 
cut  out,  let  them  stand  on  the  moulding  board  untih  light.  Fry 
in  hot  lard,  and  when  hot  dip  them  in  pulverized  sugar. 

DOUGHNUTS. 

Mrs.  H.  W.  Loomis,  Rockford,  111. 

One  quart  new  milk,  four  eggs,  one  cup  of  yeast,  one  cup  of 
butter,  two  cups  of  sugar,  one  large  nutmeg;  at  night,  take. one 
quart  of  scalding  milk,  and  stir*  in  your  flour  until  very  thick ; 
beat  the  eggs  with  one  cup  of  sugar,  and  add  the  butter  as  soon 
as  it  can  be  done  without  scalding  the  eggs ;  then  add  the  cup 
of  yeast  and  let  it  rise  until  morning.  In  the  morning  add  the 
butter  and  sugar  that  has  previously  been  stirred ;  then  the  nut- 
meg, with  flour  enough  to  make  it  as  stiff"  as  soft  biscuit ;  let  it 
rise  again.  When  very  light,  roll  out  three-fourths  of  an  inch 
thick,  and  cut  with  a  small  cake  cutter;  let  them  stand  two 
hours  before  frying.     Roll  in  sugar  when  nearly  cold. 

DOUGHNUTS. 

Mrs.  L.  H.  Clement. 

One  cup  of  sugar,  one  and  one-half  of  sour  milk,  one-half  of 
butter,  two  eggs,  and  one  teaspoon  of  soda ;  flavor  with  nutmeg. 

Duryeas''  Improved  Cbr^i  Starch  received  the  Medal  at  the  Orand 


VALUABLE   RECIPES.  215 


FRIED  CAKES. 

Mrs.  B.  J.  Seward. 

One  cup  of  sugar,  four  tablespoons  of  fat,  three  eggs,  one  cup 
sweet  milk,  one  teaspoon  soda,  two  of  cream  tartar,  or  three 
teaspoons  baking  powder;  roll  half  an  inch  thick  after  mixing 
soft,  and  fry  in  hot  lard. 

FRIED  CAKES. 

Mrs.  A.  Kesler,  Evanston. 

Two  quarts  unsifted  flour,  two  teaspoons  soda,  four  of  cream 
tartar,  two  of  salt,  two  eggs,  one-half  cup  shortening,  two  of 
sugar,  milk  to  mix. 

CRULLERS. 

Ella  Waggoner,  Toledo. 

Eight  heaping  tablespoonfuls  sugar,  four  eggs,  four  table- 
spoonfuls  melted  butter,  two  tablespoons  milk  and  two  of  wine, 
(or  four  of  milk,)  and  a  pinch  of  soda  dissolved  in  water.  Fry 
in  hot  lard;  sprinkle  sugar  over  when  hot. 

CRULLERS.      ' 

Mrs.  Arnold. 

Three  eggs,  two  cups  sugar,  one-half  cup  butter,  one  cup  of 
sweet  milk,  three  teaspoons  baking  powder;  spice  to  taste. 

RUSK  COOKIES. 

Mrs.  E.  A.  Forsyth. 

One  cup  melted  butter,  one  and  a  half  cups  sugar,  one  cup  of 
tepid  water,  two  teaspoons  Dr.  Price's  baking  powder  mixed 
well  with  sifted  flour ;  roll  out  very  thin,  and  cut  with  a  round 
cake  cutter,  baking  in  a  quick  oven. 

Exposition  in  Paris,  in  1867,  for  '^Perfection  of  Preparation.^^ 


210  THE   nOMR   COOK    BOOK. 


WATER  v^OOKIES. 

Mrs.  F.  D.  Cray. 

One  cup  sugar,  one-half  of  butter,  one-half  of  water,  caraway 
seed,  wet  hard  and  roll  very  thin,  indeed;  sprinkle  with  sugar 
after  putting  them  in  the  tins. 

LEMOX  COOKIES. 

Ella  J.  Roc. 

One  pint  sugar,  one  cup  butter,  one  teaspoon  soda,  juice  and 
grated  rind  of  one  lemon.     Roll  soft  and  thin,  and  bake  quickly. 

VANILLA  COOKIES. 

Mrs.  C.  S.  Dartlett. 

One  cup  of  butter  and  two  cups  of  sugar,  beaten  well ;  one 
cup  of  cold  water,  one  teaspoon  of  soda,  two  teaspoons  of  vanil- 
la, flour  to  make  a  very  stiff  dough.  Roll  very  thin,  and  bake 
brown. 

BOILED  COOKIES. 

Mrs.  F. 

Boil  one  cup  of  milk,  tAvo  of  sugar,  three  of  flour ;  cool  it  off; 
then  add  one  teaspoon  of  soda,  the  yolks  of  three  eggs;  cut  in 
rounds  and  bake  in  a  quick  oven. 

EVERLASTING  COOKIES. 

Mrs.  John  Edwards,  Rockford. 

Two  cups  sugar,^one  of  butter,  three  fourths  of  sweet  milk, 
two  teaspoons  baking  powder ;  season  to  taste  ;  rub  butter  and 
sugar  togetlier  ;  then  add  two  eggs,  milk  and  flour  to  make  a  soft 
dough ;  roll  thin,  sprinkle  a  little  sugar  over  the  top,  and  bake 
in  quick  oven. 

COOKIES. 

Mrs.  Russell. 

One  cup  butter,  two  of  sugar,  one  of  sour  cream,  one  tea- 
spoon soda,  two  of  cream  tartar,  three  eggs,   three  tablespoons 


Duryeas'  Satin  Oloss  Starch  is  the  best  and  most  eoonomical. 


VALUABLE   RKCIPES.  217 


caraway  seed,  a  little  nutmeg,  flour  enough  to  form  a  soft  dough ; 
roll  out  thin  and  bake  in  a  quick  oven. 

'cookies. 

Mrs.  Solomon  Thatcher,  Sr. 

Two  cups  of  sugar,  one  of  butter,  one  of  sour  cream,  three 
eggs,  beat  separately,  one  teaspoon  of  soda;  beat  cream  and 
yolks  well  together,  then  mix  soft  and  roll  not  very  thick;  bake 
in  a  quick  oven. 

COOKIES. 

Mrs.  W.  S.  Bogue. 

Six  cups  of  flour,  two  cups  of  sugar,  one  cup  of  butter,  one 
cup  of  sour  milk,  one  egg,  one  teaspoon  of  saleratus;  first  mix 
well  together  the  flour,  sugar  and  butter ;  then  put  the  saleratus 
in  the  milk,  beat  the  egg  and  mix  all  together  very  light. 

COOKIES. 

Virginia  West,  Evanston. 

Two  eggs,  two  teacups  sugar,  one  teacup  butter,  one  teacup 
milk,  one  nutmeg,  one  teaspoon  cream-tartar,  one-half  teaspoon 
soda;  flour  to  roll. 

MOLASSES  COOKIES. 

Amelia  Gravis. 

One  cup  of  butter,  one  cup  of  sugar,  one  cup  of  molasses,  one 
cup  of  sweet  milk,  one  tablespoon  of  saleratus,  one  tablespoon 
ginger. 

WHIG  JUMBLES. 

Mrs.  W.  II,  Ovington. 

One  teacup  and  a  half  of  butter ;  three  teacups  of  sugar,  one 
cup  of  sour  cream,  four  eggs,  one  teaspoon  of  soda  dissolved  in 
it,  six  cups  of  flour,  nutmeg;  drop  in  heaping  teaspoons  on  but- 
tered paper  in  pans. 


Daryeas'  Improved  Com  Starch  warranted  the  best. 


218  THE   HOME    COOK    BOOK. 

JUMBLES. 

Mrs.  W.  H.  Ovington, 

One  pound  of  butter,  one  pound  of  sugar,  six  eggs,  grated 
peel  of  a  fresh  lemon,  flour  sufficient  to  make  a  soft  dough;  put 
in  teaspoons  in  papered  pans;  on  top  of  each  cake  put  a  blanch- 
ed almond,  and  some  coarse  lumps  of  crushed  sugar  before 
baking. 

RICH  JUMBLES. 

Mrs.  Kate  Johnson. 

One-half  pound  butter,  one-half  pound  sugar,  two  eggs  well 
beaten,  three-quarters  pound  flour;  have  plenty  of  rolled  sugar 
on  the  board,  and  work  little  lumps  of  the  dough  (which  is  very- 
soft)  in  it;  make  into  little  rings,  and  turn  them  over  into  butter- 
ed pans  and  bake  with  care;  they  will  keep  for  two  or  three 
months. 

EXCELLENT  JUMBLES. 

Mrs.  J.  H.  Brown. 

One. cup  butter,  two  cups  sugar,  one  cup  cream,  one  teaspoon 
soda,  one  egg,  a  little  bit  of  nutmeg,  flour  enough  to  stiffen  it  so 
as  to  bake  in  rings ;  bake  quickly. 

COCO  AN  UT  JUMBLES. 

Mrs.  F. 

Two  cups  of  sugar,  one  of  butter,  two  eggs,  small  teaspoon  of 
soda,  mixed  with  the  flour,  two  cups  of  cocoanut. 


JACKSON  JUMBLES. 

Mrs.  C.  A.  Rogers. 

One  cup  of  butter,  one  cup  cream,  three  cups  of  sugar,   five 
eggs,  fiye  cups  of  flour. 

Duryeas'  Satin  Oloaa  Starch  is  the  whitest,  therefore  the  purest. 


VALUABLE    RECIPES.  219 


SAND  TARTS. 

Mrs.  W.  H.  Ovington. 

One  pound  sugar,  three-fourths  pound  of  butter,  two  eggs, 
flour  enough  to  make  very  stiff;  roll  them  out  and  wet  the  tops 
with  whites  of  eggs,  then  put  two  almonds  on  each  one;  sprinkle 
over  them  cinnamon  and  sugar. 

SUGAR  DROPS. 

Mrs.  H.  M.  Buell.  • 

One  pound  flour,  three-fourths  pound  of  sugar,  one-half  of 
butter,  four  eggs,  a  gill  of  rose  water.  To  be  baked  on  paper. 
This  will  make  sixty  drops. 

'         '^  *  COCO ANtTT  DROPS. 

^  Mrs.  H.  M.  Buell, 

ji  The  meat  of  one  cocoanut,  pared   and  grated,  weight  of  the 

same  in  sugar,  one-half  cup  of  flour,  white. 

^  NO  MATTERS. 

^  -  M.  A.  Bingham. 

•  Three  cups  sour  milk,  three  tablespoons  of  cream  or  butter; 
one  cup  of  sugar ;  roll  about  the  size  of  a  plate,  fry  in  hot  lard, 
cover  each  with  nicely  seasoned  apple  sauce;  lay  over  each 
other. 

COOKIES. 

M.  A.  Bingham. 

*  Two  cups  of  butter,  three  cups  of  sugar,  four  eggs,  one  table- 
spoon of  vinegar,  one  teaspoon  ofsaleratus;  roll  thin,  bake  in  a 
hot  oven. 

CINNAMON  WAFERS. 

Mrs.  Beyer. 

Two  and  a  half  cups  of  sugar,  one-half  cup  butter,  three  eggs, 
one  tablespoon  cinnamon,  one-half  teaspoon  soda ;  put  in  enough 
flour  to  roll  out, 

Duryeaa'  Satin  Gloss  Starch  is  the  strongest  and  the  whitest. 


220  THE   nOMR   COOK    BOOK. 


GINGER  SNAPS. 

Sarah  Waldo.  i  'i, 

One  pint  of  molasses,  one  teacup  of  sugar,  one  of  butter,  one 
of  lard,  one-half  of  sour  milk,  two  teaspoons  soda,  two  table- 
spoons of  ginger. 

GINGER  CAK^.  « 

Mrs.  Mann,  Freeport.  ^ 

One  half  cup  butter,  one  of  molasses,  one  of  sugar,  one  of 
cold  water,  one  heaping  teaspoon  soda,  one  quart  of  flour. 
Ginger  and  salt  to  taste ;  drop  on  the  tins  and  bake  in  a  quick 
oven. 

GINGER  COOKIES.  "  '^'^  *-  ^    \ 

Mrs.  J.  O.  Knapp.  ^ 

One  cup  of  sugar,  one  of  butter,  one  of  molasses,  two  table** 
spoons  ginger,  and  two  ^teaspoons  saleratus  dissolved  in  threes- 
tablespoons  of  hot  water.     Bake  quickly.  ^ 


GINGER  SNAPS. 

Miss  Gilbert,  Evanston. 

One  cup  molasses,  one-half  of  sugar,  two-thirds  of  butter,  onc-, 
hq^f  of  water,  one  tablespoon  ginger,  one-half  teaspoon  of  alui^ 
dissolved  in  hot  water,  two  teaspoons  saleratus,  dissolved  in  the 
molasses;  mix  the  whole,  with  flour  enough  to  roll  out  nicely. 


GINGER  SNAPS. 

Mrs.  John  Edwards,  Rockford. 

One  cup  ofmolases;  let  it  come  to  a  boil,  then  add  two  tea- 
spoons of  soda,  when  cool ;  mix  one  cup  of  butter,  three-fourths 
of  sugar,  and  two  eggs  well,  together;  then  add  your  molasses 
and  two  tablespoons  of  water,  two  tablespoons  ging^,  some  cin- 
namon, and  some  cloves,  and  allspice ;  add  flour  and  roH  -  very 
thin ;  bake  in  a  quick  oven. 

Duryeas*  Improved  Corn  Starch,  the  ^^ Perfection  of 


^ 


VALUABLE   RECIPES.  221 


e03SfT:&G  TXO»«%7. 


••  Sweets  to  the  Sweet." 

— SllAKSPEARE. 

CANDY. 

One  pound  sugar,  one  and  a  half  cup  water,  three  tablespoons 
rose  water;  boil  twenty  minutes;  then  pull. 

CANDY. 

Carrie  A.  • 

One>half  pound  sugar,  one-half  cup  syrup,  butter  the  size  of  a 
walnut;  add  little  water  to  the  syrup,  and  have  the  sugar  thor- 
oughly dissolved;  to  try  it,  drop  a  spoonful  in  a  glass  of  ice 
water;  if  brittle,  it  is  done.  • 

CANDY  CARAMELS. 

Mary  H. 

One  pint  cream,  one  pound  sugar,  one  cup  butter,  one-fourth 
cup  chocolate,  one  cup  of  molasses. 

CHOCOLATE  CARAMELS. 

•  *  -  * 

Ella  C.  Springer. 

Two  pounds  sugar,  two  ounces  butter,  one  cup  of  cream,  boil 
over  a  good  fire  until  the  syrup  is  brittle ;  try  in  water  as  you  do 

Preparation,'^—  Orand  Exposition,  Paris,  18C7. 


222  THE   HOME    COOK    BOOK. 

taffy ;  then  pour  it  in  pans,  and  when  it  is  most  cold  cut  it  in 
squares. 

CHOCOLATE  CARAMELS. 

One  cup  of  fine  granulated  sugar,  one  cup  of  New  Orleans 
molasses,  one-fourth  cup  of  milk,  a  piece  of  butter  the  size  of  an 
egg,  one  cup  of  chocolate  after  it  is  cut  up,  if  made  single  quan- 
tity; if  doubled,  it  is  as  well  not  to  put  the  chocolate  in  till  about 
done,  and  then  the  same  quantity  of  this  recipe  will  suffice,  as  it 
retains  the  flavor  if  not  cooked  as  much.  Boil  till  it  will  stiffen 
in  water;  pour  into  flat  buttered  pans  to  the  thickness  of  half  an 
inch.     Use  Baker's  chocolate. 

CHOCOLATE  CARAMELS. 

Mrs.  P.  B.  Ayer. 

Two  cups  of  brown  sugar,  one  cup  molasses,  one  cup  choco- 
late grated  fine,  one  cup  boiled  milk,  one  tablespoon  of  flour; 
butter  the  size  of  a  large  English  walnut ;  let  it  boil  slowly  and 
pour  on  flat  tins  to  cool;  mark  off  while  warm. 

COCOANUT  DROPS. 

Mrs.  P.  B.  Ayers. 

To  one  grated  cocoanut,  add  half  its  weight  of  sugar  and  the 
white  of  one  egg,  cut  to  a  stiff"  froth;  mix  thoroughly  and  drop 
on  buttered  white  paper  or  tin  sheets.     Bake  fifteen  minutes. 

CREAM  CANDY. 

One  pound  white  sugar,  one  wineglass  vinegar,  one  tumbler 
water,  vanilla ;  boil  one-half  hour,  and  pull,  if  you  choose. 

KISSES. 

E.  S.  P. 

One  egg,  one  cup  sugar,  one-half  cup  of  butter,  one-half  cup 
milk,  one  teaspoon  cream  tartar,  one-half  of  soda,   flour  enough 

Duryeas*  Satin  Gloss  Starch  gives  the  best 


VALUABLE   RECIPES.  223 


to  make  a  stiff  dough ;  drop  on  tins  and  sprinkle  over  with  pow- 
dered sugar.     Bake  in  a  quick  oven. 

MOLASSES  CANDY. 

Mrs.  Benham. 

One  cup  molasses,  two  cups  sugar,  one  tablespoon  vinegar,  a 
little  butter  and  vanilla ;  boil  ten  minutes,  then  cool  enough  to 
pull. 

MOLASSES  CANDY. 

Julia  French. 

One  cup  molasses,  one  cup  sugar,  one  tablespoon  vinegar, 
piece  of  butter  size  of  an  egg;  boil  (but  do  not  stir)  until  it  hard- 
ens when  dropped  in  cold  water ;  then  stir  in  a  teaspoon  of  soda, 
and  pour  on  buttered  tins;  when  cool,  pull  and  cut  in  sticks. 

Or,  two  cups  sugar,  two  tablespoons  vinegar,  boil,  when  done 
add  a  teaspoon  soda,  cool  and  pull,  or  cut  in  squares  without  pull- 
ing :  do  not  stir  while  it  is  boiling. 

BUTTER  SCOTCH  CANDY. 

Four  cups  brown  sugar,  two  of  butter,  vinegar  to  taste,  two 
tablespoons  water,  and  a  little  soda ;  boil  half  an  hour ;  drop  a 
little  in  hot  water,  and  if  crisp,  it  is  done. 

BUTTER  SCOTCH. 

Fannie  Waggoner,  Toledo. 

Three  tablespoons  of  molasses,  two  of  sugar,  two  of  water, 
one  of  butter ;  add  a  pinch  of  soda  before  taking  up. 


Finish,  and  is  the  easiest  to  use. 


22t 


THE  nOME    OOOK   BOOK. 


ratyjTS< 


Bring  me  berries  or  such  cooling  fruit 
As  the  Ivind,  hospitable  woods  provide. 

— COWPER. 


Fruits  for  preserving  should  be  carefully  selected,  removing 
all  that  are  imperfect;  they  are  in  the  best  condition  when  not 
fully  ripe,  'and  as  soon  as  possible  after  they  are  picked.  Small 
fruits  should  not  be  allowed  to  stand  over  night  after  they  are 
picked,  when  they  are  to  be  preserved.  Use  only  the  finest 
sugar  for  preserving.  When  fruit  is  sealed  in  glass  cans,  wrap 
paper  of  two  or  three  thicknesses  around  the  cans.  The  chemical 
action  of  light  will  affect  the  quality  of  the  preserves  when  per- 
fectly air-tight.  With  this  precaution,  glass  cans  are  preferable 
to  any  other  for  preserving  fruit.  One-half  a  pound  of  sugar  to 
a  pound  of  fruit  is  a  good  rule  for  canned  fruit,  although  many 
housekeepers  use  but  one-quarter  of  a  pound  of  sugar  to  a  pound 
of  fruit. 

An  excellent  rule  for  canning  the  larger  fruits,  as  peaches, 
pears,  &c. ,  is  to  place  them  in  a  steamer  over  a  kettle  of  boil- 
ing water,  laying  first  a  cloth  in  the  bottom  of  the  steamer;  fill 
this  with  the  fruit  and  cover  tighdy.  Let  them  steam  for  fifteen 
minutes,  or  until  they  can  be  easily  pierced  with  a  fork,  (some 
fruits  will  require  a  longer  time.)  Make  a  syrup  of  sugar  of  the 
right  consistency.     As  the  fruit  is  steamed,  drop  each  for  a 


Duryeas^  Improved  Corn  Starch,  "Exceedingly 


VALUABLE   RECIPF8.  225 


moment  in  the  syrup,  then  place  in  the  cans,  having  each  one- 
half  full  of  fruit,  and  then  fill  up  with  the  hot  syrup,  then  cover 
and  seal. 
^  ORANGES  FOR  DESSERT. 

Mrs.  J.  Young  Scammon, 

Slices  of  orange  dipped  in  spiced  wine,  is  a  famous  dessert  in 
Jaffa. 

AMBROSIA. 

Mrs.  S.  W.  Cheever,  OUawa,  111. 

Take  one  dozen  sweet  oranges,  peel  off  the  skins  and  cut  them 
in  slices;  take  a  large  sized  fresh  cocoanut,  grate  it  on  a  coarse 
grater,  then  put  alternate  layers  of  the  orange  and  grated  cocoa- 
nut  in  a  glass  dish,  and  sprinkle  pulverized  sugar  over  each  layer 
of  the  cocoanut.     This  makes  a  beautiful  and  palatable  dish. 

MOCK  STRAWBERRIES  AND  CREAM. 

Mrs.  Barllelt. 

Take  any  quantity  of  sound  ripe  peaches,  and  well  flavored 
eating  api)les,  say  in  i)roportion  of  three  peaches  to  one  apple, 
peel  the  fruit  nicely,  cut  a  layer  of  peaches  and  then  of  apples, 
alternately,  they  should  be  cut,  (not  sliced)  about  the  size  of  a 
large  strawberry.  When  finished,  covt^r  the  top  with  a  layer  of 
crushed  sugar,  then  pour  over  all  two  or  three  spoons  of  cold 
water.  Let  the  whole  stand  about  two  hours ;  then  mix  the 
peaches  and  apples  indiscriminately;  let  stand  one  hour  longer, 
serve  with,  or  without  cream.     The  flavor  of  strawberry  is  more 

perfect  without  cream. 

« 

BAKED  APPLES. 

Pare  as  many  apples  as  you  wish  of  some  nice  variety,  neither 
sweet  nor  sour ;  core  them  by  using  an  api)le  corcr  or  a  steel 
fork ;  set  them  in  biscuit  tins,  and  fill  the  cavities  with  sugar,  a 
little  butter  and  some  ground  cinnamon,  if  you  like;  set  them  in 
the  oven  and  bake  until  done. 

Excellent  for  Food'^ — London  Expoiilion,  1862. 


/■ 


226  THE   HOME    COOK   BOOK. 

BAKED  PEARS. 

Mrs.  J.  B.  Stubbs. 

Place  in  a  stone  jar,  first  a  layer  of  pears,  (without  paring,) 
then  a  layer  of  sugar,  then  pears,  and  so  on  until  the  jar  is  full. 
Then  put  in  as  much  water  as  it  will  hold.  Bake  in  oven  three 
hours.     Very  nice. 

BAKED  QUINCES. 

One  dozen  nice  quinces,  cored  and  wefrrubbed.  Put  in  bak- 
ing pans,  and  fill  the  centre  with  pulverized  sugar. "  Bake  and 
serve  cold,  with  or  without  cream. 

JELLIED  GRAPES.  * 

Mrs.  A.  M.  Lewis. 

A  very  delicate  dish,  is  made  of  one-third  of  a  cup  of  rice, 
two  cups  of  grapes,  half  a  cup  of  water,  and  two  spoons  of  sugar. 
Sprinkle  the  nee  and  sugar  among  the  grapes,  while  placing 
them  in  a  deep  dish ;  pour  on  the  water,  cover  close  and  simmer 
two  hours  slowly  in  the  oveu.  Serve  cream  as  sauce,  or  cold  as 
pudding.  If  served  warm  as  pudding,  increase  slightly  the  pro- 
portion of  rice  and  sugar. 

CITRON  PRESERVES.  • 

Carter. 

Cut  the  citron  in  thin  slices,  boil  in  water  with  a  small  piece 
of  alum  until  clear  and  tender ;  then  rinse  in  cold  water.  MaKe 
a  syrup  of  three-fourths  pound  of  sugar  to  the  pound  of  citron  ; 
boil  a  piece  of  ginger  in  the  syrup ;  then  pour  the  citron  in  and 
let  it  boil  a  few  minutes.     Put  in  one  lemon  to  five  of  the  fruit. 

PRESERVED  QUINCES. 

Mrs.  Anna  Marble. 

As  you  peel  and  core  the  quinces,  throw  them  in  cold  water ; 
strain  them  out  of  the  water  and  make  a  syrup.     To  a  pint  of 

Duryeas'  Starchy  the  Prize  Medal  Starch  of  the  world. 


VALUABLE    RECIPES.  227 


water,  put  a  pound  of  sugar,  to  every  pound  of  fruit.  When 
the  syrup  boils,  put  in  fruit,  and  boil  until  soft.  BoiUthe  syrup 
down  as  usual  with  other  preserves. 

PRESERVED  ORANGE  PEEL. 

Mrs.  A.  N.  Arnold. 

Peel  the  oranges,  and  cut  the  rinds  into  narrow  shreds,  boil  till 
tender;  change  the  water  three  times;  squeeze  the  juice  of  the 
orange  over  the  sugaif  put  poun&  to  pound  of  sugar  and  peel ; 
boil  twenty  minutes  all  together. 

SPICED  PEACHES  OR  PEARS. 

Mrs.  Menry  M.  Knickerbocker. 

To  ten  pounds  good  mellow  peaches,  use  five  pounds  sugar, 
one  pint  of  good  vinegar,  and  some  whole  cloves  or  cinnamon. 
Take  the  sugar,  vinegar  and  cloves,  and  let  tliem  come  to  a  boil, 
and  turn  aver  the  fruit.  This  do  three  days  in  succession,  and 
the  last  day  put  the  fruit  into  the  syrup,  a  few  at  a  time,  and  let 
them  just  boil  up. 

CANNED  PINE  APPLE. 

Mrs.  F.  L.  Bristol. 

For  six  pounds  fruit  when  cut  and  ready  to  can,  make  syrup 
with  two  and  a  half  pounds  sugar  and  nearly  three  pints  of  water; 
boil  syrup  five  minutes  and  skim  or  strain  if  necessary;  thpn  add 
tUb  fruit,  and  let  it  boil  up;  have  car^  hot,  fill  and  shut  up  as 
soon  as  possible.  Use  the  best  white  sugar.  As  the  cans  cool, 
keep  tightening  them  up. 

CANNED  STRAWBERRIES. 

Miss  Blaikie. 

After  the  berries  are  pulled,  let  as  many  as  can  be  put  care- 
fully in  the  preserve  kettle  at  once^  be  placed  on  a  platter.  To 
each  pound  of  fruit  add  three-fourths  of  a  pound  of  sugar ;  let 

Duryeas'  Improved  Com  Starch  is  made  from  the  choicest  cotti. 


228  THE  HOME  COOK  BOOK. 

them  stand  two  or  three  hours,  till  the  juice  is  drawn  from  them  ; 
pour  it  in  the  kettle  and  let  it  come  to  a  boil,  and  remove  the 
scum  which  rises ;  then  put  in  the  berries  very  carefully.  As 
soon  as  they  come  thoroughly  to  a  boil,  put  them  <in  warm  jars, 
and  seal  while  boiling  hot.     Be  sure  the  cans  are  air  tight. 

GOOSEBERRY  SAUCE, 

Mrs.  R.  Harris. 

Four  pounds  brown  sugar,  eight  pounds'^ooseberries,  one  pint 
vinegar,  two  ounces  cloves  (ground,)  two  ounces  cinnamon,  boil 
four  hours. 

GOOSEBERRY  SOY.  ^ 

M.  A.  Bingham,  Elgin,  111. 

Take  six  pounds  gooseberries  that  are  nearly  ripe,  and  three 
pounds  sugar,  one  pint  best  vinegar,  and  boil  altogether  until 
quite  thick.  To  be  eaten  with  meats;  will  keep  good  a  long 
time ;  season  to  suit  your  taste  with  ground  cloves  and  cinnamon. 

CHERRY  OR  CURRANT  SAUCE. 

M.  A.  Bingham,  Elgin,  111. 

Four  pounds  of  cherries  or  currants,  two  pounds  sugar,  one 
cup  vinegar,  one-half  ounce  cinnamon ;  cook  slowly  about  one 
hour. 

CANNED  CURRANTS. 

Mrs.  Wicker. 

Put  sufficient  sugar  to  prepare  them  for  the  table,  then  boil 
ten  minutes  and  seal  hot  as  possible. 

TO  CAN  TOMATOES. 

Mrs.  Edward  Ely. 

Wash  your  tomatoes,  and  f  ut  out  any  places  that  are  green  or 
imperfect,  then  cut  them  up,  and  put  over  to  cook  with  a  little 
salt ;  boil  them  till  perfectly  soft ;    then  strain    them   through  a 

The  whitest,  strongest,  and  most  economical  Starch — DaryeasK 


VALUABLE   RECIPES.  229 


colander ;  turn  them  back  to  cook,  and  when  they  have  come  to 
to  a  boiling  heat,  pour  them  into  stone  jugs,  (one  or  two  gallon 
jugs  as  you  prefer;)  they  will  keep  a  day  or  two  in  winter,  if  all 
are  not  used  at  a  time ;  put  the  cork  in,  and  have  some  canning 
cement  hot,  and  pour  over  the  cork.  The  jug  must,  of  course, 
be  hot  when  the  tomatoes  are  poured  in. 

CRANBERRY  SAUCE. 

Mrs.  Bartlett. 

One  quart  cranberries,  one  quart  water,  one  quart  sugar;  stew 
slowly. 

PIC  NIC  LEMON  BUTTER. 

Etta  C.  Springer. 

Grate  the  rind,  add  juice  of  three  lemons,  one  pound  sugar, 
two  ounces  butter,  three  eggs ;  mix  together,  let  come  to  boil ; 
stir  all  the  time. 

LEMON  BUTTER. 

Mrs.  D.  S.  Munger. 

Beat  six  eggs,  one-fourth  pound  butter,  one  pound  sugar,  the 
rind  and  juice  of  three  lemons ;  mix  together  and  set  it  in  a  pan 
of  hot  water  to  cook.     Very  nice  for  tarts,  or  to  eat  with  bread. 

PEACH  BUTTER. 

Mrs.  M.  L. 

Take  pound  for  pound  o£  peaches  and  sugar ;  cook  peaches 
alone  until  they  become  soft,  then  put  in  one-half  the  sugar,  and 
stir  for  one-half  an  hour ;  then  the  remainder  of  sugar,  and  stir 
an  hour  and  a  half.     Season  with  cloves  and  cinnamon. 

TOMATO  BUTTER. 

Mrs.  Johnson. 

Nine  pounds  peeled  tomatoes,  three  pounds  sugar,  one  pint 
vinegar,  three  tablespoons  cinnamon,  one  tablespoon  cloves,  one 

Daryeas^  Satin  Oloss  Starch  gives  a  per  feet  finish  to  Linen. 
16 


^^h 


230  THE   HOME    (X>OK   BOOK. 

and  one-half  tablespoons  allspice;  boil  three  or  four  hours  until 
quite  thick,  and  stir  often,  that  it  may  not  burn. 

CURRANT  CATSUP. 

Mrs.  C.  M.  Dickerman,  Rockford,  111. 

To  five  pounds  currants  add  three  pounds  brown  sugar,  two 
tablespoons  cinnamon,  two  tablespoons  cloves  and  one  pint  of 
good  cider,  or  white  wir\e  vinegar,  and  boil  two  hours. 

APPLE  JELLY. 

Mrs.  J.  H.  Brown. 

Take  nice  green  apples  that  will  cook  nicely ;  quarter  the  ap- 
ples without  paring,  put  them  in  a  pan  or  kettle  and  cover 
over  with  water,  and  keep  them  covered ;  let  them  boil  slowly 
until  entirely  done ;  then  put  in  a  bag  and  drain  (not  squeeze) 
them.  Put  a  pound  of  white  sugar  to  a  pint  of  juice.  This  is 
very  easily  made  in  the  winter;  is  best  made  the  day  before 
using. 

APPLE  JELLY  FOR  CAKE. 

Mrs.  P.  B.  Ayer. 
Grate  one  large  or  two  small  apples,  the  rind  and  juice  of  one 
kmon,  one  cup  of  sugar;  boil  three  minutes. 

APPLE  JELLY. 

"^  Mrs.  N.  P.  Iglehart. 

• 
Take  juicy  apples,  (Rambos,  if  possible;)  take  the  stem  and 

top  off,  and  wash  them  nicely,  then  cut  up  in  quarters  and  put 
cold  water  on  them,  just  enough  to  cover  them ;  boil  them  soft, 
afterward  strain  them  through  a  jelly  bag ;  then  take  two  pints 
at  a  time  with  two  pounds  of  crushed  sugar;  boil  twenty  min- 
utes, then  do  the  same  with  the  other  juice  left;  to  be  econom- 
ical, pare  and  core  the  apples;  don't  strain  so  close,  but  that  you 
can,  by  adding  a  little  more  water,  use  the  apples  for  sauce  or 
pies. 

Duryeaa'  Improved  Corn  Starch  received  the  Medal  at  the  Grand 


■.  VALUABLE    RECIPES.  231 

CRAB  APPLE  JELLY  AND  JAM. 

Mrs.  Ludlam,  Evanston. 

Remove  stems  and  blossoms  from  the  apples ;  let  them  scald 
and  pour  off  the  first  water ;  next  put  them  in  plenty  of  water 
and  let  them  cook  slowly ;  as  they  begin  to  soften,  dip  off  the 
juice  for  jelly,  straining  it  through  flannel.  One  pound  of  juice 
to  a  pound  of  sugar,  for  jelly.  Next  add  more  water ;  let  apples 
stew  very  soft,  strain  through  a  sieve,  which  takes  out  cores  and 
seeds;  to  this  pulp  add  brown  sugar,  pound  for  pound;  it  needs 
careful  cooking  and  stirring. 

GRAPE  JELLY. 

Allow  fourteen  ounces  of  sugar  to  a  pint  of  juice.  Boil  fifteen 
minutes  alone ;  add  sugar  and  boil  five  minutes. 

LEMON  JELLY. 

M.  A.  P. 

Grate  the  outside,  and  squeeze  the  juice  of  two  lemons;  add 
one  cup  of  sugar,  one-half  of  butter,  yolks  of  three  eggs;  place 
the  ingredients  on  the  fire,  stirring  all  the  time  until  it  forms  a 
jelly,  which  will  be  in  about  ten  minutes. 

LEMON  JELLY. 

Mrs.  P.  B,  Ayer. 

Grate  the  outsides  of  two  lemons,  and  squeeze  the  juice;  add 
one  cup  of  sugar,  one-half  of  butter,  yolks  of  three  eggs;  beat 
the  three  last  ingredients  thoroughly,  then  add  the  juice  and 
grated  rind,  and  put  it  over  your  fire,  stirring  until  thick ;  mould 
to  fancy. 

ORANGE  JELLY. 

Mrs.  J.  P.  Hoit. 

Soak  one  package  of  gelatine  in  one-half  pint  cold  water  for 
one  hour  ;  add  juice  of  three  lemons,  two  pounds  sugar,  and  one 

Expoaitlon  in  PariSy  in  1887,  for  "Perfection  of  Preparation." 


232  THE   HOME    COOK    BOOK. 


quart  of  boiling  water ;  when  all  are  dissolved,  add  one  pint  of 
orange  juice ;  strain  carefully  and  set  on  ice  till  ready  for  use ; 
eight  oranges  usually  make  it,  .but  a  pint  of  wine  may  be  used 
instead  of  oranges. 

CURRANT  JELLY. 

Mrs.  J.  P.  Hoit. 

Jam  and  strain  the  currants,  to  each  pint  of  juice,  add  one 
pound  sugar;  boil  the  juice  fifteen  minutes  without  sugar,  and 
the  same  time  after  it  is  in.     Strain  into  glasses. 

When  pouring  hot  fruit  or  jelly  in  cans  or  glasses,  wring  a  tow- 
el out  of  cold  water,  lay  it  on  a  table,  and  set  the  cold  cans  upon 
it,  pouring  the  boiling  fruit  into  them.  Care  should  be  taken 
not  to  set  two  cans  on  the  same  spot  without  first  wetting  the 
towel. 

CURRANT  JELLY. 

Mrs.  C.  Wh-eeler. 

Use  the  currants  when  they  first  ripen ;  pick  them  from  the 
stems  and  put  them  on  the  stove  in  a  stone  jar,  bruising  them 
with  a  wooden  spoon;  then  when  warm,  squeeze  through  a 
coarse  cloth  or  flannel,  and  put  the  juice  on  in  a  new  tin  pan  or 
porcelain  kettle ;  one  quart  of  juice  requires  twO  pounds  of  su- 
gar, or  a  pound  to  a  pint;  boil  fifteen  minutes;  to  be  a  nice 
color,  the  currants  should  n5t  come  in  contact  with  iron  spoons 
or  tin  dishes,  unless  new  and  bright ;  should  be  made  quickly. 
It  never  fails  to  jelly  good  if  the  currants  are  not  to  ripe.  The 
same  method  for  jam,  only  do  not  strain  the  currants,  but  mash 
them  well.     Currants  should  not  be  dead  ripe  for  jelly  or  jam. 

GOOSEBERRY  JELLY. 

E.  M.  Walker. 

Boil  six  pounds  of  green  unripe  gooseberries  in  six  pints  of 
water,  (they  must  be  well  boiled,  but  not  burst  too  much) ;  pour 
them  into  a  basin,  and  let  them  stand  covered  with  a  cloth  for 
twenty-four  hours,  then  strain  through  a  jelly  bag,  and  to  every 

Duryeaa^  SatirC^oss  Starch  is  the  best  and  most  economical. 


\ 


VALUABLE   RECIPES.  233 


pint  of  juice  add  one  pound  of  sugar.     Boil  it  for  an  hour,  then 
skim  it,  and  boil  for  one-half  hour  longer  with  a  sprig  of  vanilla. 

CIDER  JELLY. 

Soak  a  package  of  gelatine  in  a  pint  of  cider  until  the  cider  is 
absorbed ;  then  add  a  pound  and  a  half  of  sugar,  and  the  juice 
of  three  large  lemons,  (or  one  pound  of  sugar  and  no  lemons,  if 
desired).  Stir  in  quickly  and  thoroughly  a  quart  and  a  half  of 
boiling  water;  wet  moulds  in  cold  water,  and  gour  in  the  mix- 
ture ;  let  it  stand  from  eight  to  twenty-four  hours  before  using. 

CIDER  JELLY. 

Mrs.  George  Frost,  Detroit. 

One  package  of  gelatine  (one  and  one-half  ounces,)  the  grat- 
ed rind  of  one  lemon  and  the  juice  of  three ;  add  one  pint  of 
cold  water,  and  let  it  stand  one  hour ;  then  add  two  and  one-half 
pounds  of  loaf  sugar,  three  pints  of  boiling  water,  and  one  pint 
of  cider,  put  into  moulds  and  set  in  a  cool  place. 

CHAMPAGNE  JELLY. 

Mrs.  H.  E.  Sargent. 

One  package  Cdx's  gelatine,  pour  upon  it  a  pint  of  cold  water 
and  let  it  soak  for  half  an  hour,  adding  the  juice  of  one  lemon 
and  half  the  rind,  one  quart  of  sugar,  one  quart  of  champagne ; 
mix  all  thoroughly  together  and  add  a  scant  quart  of  boiling  wa- 
ter, stirring  well  all  the  time ;  strain  through  a  flannel  bag,  and 
pour  into  moulds  to  cool. 

WINE  JELLY. 

Kitty  King. 

Dissolve  one  ounce  package  of  Cox's  Sparkling  (ielatine,  in  a 
pint  of  cold  water  for  half  an  hour ;  then  pour  over  it  a  quart  of 
boiling  water;  add  the  grated  rind  of  one  and  the  juice  of  three 
lemons,  half  a  pint  of  sherry  wine,  a  pinch  of  ground  cinna- 

Duryeas'  Improved  Corn  Starch  warranted  the  beet. 


^^ 


idKS  Sac- ttHAir  Sours. 
■Bsai  mae^  jsu£  ^piUL"  '^ 


.LSLl 


jxHse  off  iShbc  feai 


an  imt  jiur  m  :  ua 


•omc  ^inti 


lUEtf 


7t*HblWlfe. 


MtmTfBBO^'  firi»  ifimmmarA  m  -Sit  mAUmt.  ^msm^tm  Ac 


Cm. 


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omA  Thwg^  jpntTi 


SfHaS:  X  WfTHT 


'i7<M»  .:for>s& :» -Av^ 


236  THE   HOME    COOK    BOOK. 

GRAPE  JAM. 

Mrs.  S.  W.  Cheever,  Ottawa,  111. 

Take  your  grapes,  separate  the  skin  from  the  pulp,  keeping 
them  in  separate  dishes,  put  the  pulps  in  your  preserving  kettle 
with  a  teacup  of  water;  when  thoroughly  heated,  run -them 
through  a  colander  to  separate  the  seeds;  then  put  your  skins 
with  them  and  weigh  ;  to  each  pound  of  fruit,  put  three-fourths 
of  a  pound  of  sugar ;  add  merely  water  enough  to  keep  from 
burning ;  cook  slowly  three-fourths  of  an  hour. '  This  is  a  deli- 
cious jam,  and  worth  the  trouble. 

BLACKBERRY  JAM. 

M.  A.  T. 

To  each  pound  of  fruit,  add  three-fourths  of  a  pound  of  sugar; 
■nash  each  separately ;  then  put  together  and  boil  from  one-half 
to  three-fourths  of  an  hour. 

QUINCE  JAM. 

Mrs.  P.  B.  Ayer. 

Boil  your  fruit  in  as  little  water  as  possible,  until  soft  enough 
to  break  easily ;  pour  off  all  the  water  and  rub  with  a  spoon  un- 
til entirely  smooth.  To  one  pound  of  the  quince,  add  ten 
ounces  of  brown  sugar,  and  boil  twenty  minutes,  stirring  often. 

PINE  APPLE  JAM. 

Mrs.  P.  B.  Ayer. 

Grate  your  pine  apple ;  to  one  pound  of  the  apple,  add  three- 
fourths  of  a  pound  of  loaf  sugar ;  boil  ten  minutes. 

ORANGE  MARMALADE. 

Mrs.  J.  Young  Scammon. 

One  dozen  Seville  oranges,  one  dozen  common  oranges,  one 
dozen  lemons ;  boil  the  oranges  and  lemons  whole  in  water  for 

Duryeas'  Improved  Corn  Starch,  the  ^^ Perfection  of 


VALUABLE   RECIPES.  237 


five  hours;  scoop  out  the  inside,  removing  the  seeds;  cut  the 
peel  into  thin  slices  with  a  knife,  and  add  to  every  pound  of  pulp 
and  peel,  a  pint  of  water,  and  two  pounds  of  sugar.  Boil  twenty 
minutes. 

ORANGE  MARMALADE. 

Mrs.  Wm.  Brackett. 

Take  seven  oranges  and  five  lemons ;  boil  in  water  two  or  three 
hours;  throw  away  the  water,  and  open  the  oranges  and  lemons, 
taking  out  the  seeds  and  preserving  all  the  pulp  and  juice  possi- 
ble ;  cut  the  rinds  in  small  strips  or  chop  them,  but  cutting  in 
strips  is  better;  weigh  it  all,  when  this  is  done;  then  put  three 
pounds  of  sugar,  to  two  of  the  pulp  and  boil  slowly  till  clear. 

SPICED  CURRANTS. 

Mrs.  B.  P.  Hutchinson. 

Five  pounds  of  currants,  three  pounds  of  sugar,  one  pint  of 
vinegar,  one  tablespoon  cloves,  and  one  of  cinnamon.  Boil 
twenty  minutes. 

SPICED  CURRANTS. 

Mrs.  Meek  and  Mrs.  O.  L.  Wheeler. 

Five  pounds  currants,  four  pounds  sugar,  two  tablespoons 
cloves,  two  tablespoons  cinnamon,  one  pint  vinegar ;  simmer  two- 
hours. 

SPICED  GOOSEBERRIES. 

Mrs.  F.  B.  Orr. 

Ten  pounds  fruit,  seven  pounds  sugar,  three  quarts  vinegar, 
six  large  spoons  cinnamon,  one  spoon  cloves,  two  spoons  all- 
spice; put  all  together  and  boil  thick.     To  be  eaten  with  ineats. 

SPICED  GOOSEBERRIES. 

Mrs.  C.  H.  Wheeler. 

Five  pounds  fruit,  four  pounds  sugar,  one  pint  vinegar,  two 
teaspoons  pulverized  cloves,  two  tablespoons  cinnamon,  simmer 
three  hours ;  more  spices  can  be  used,  if  desired. 

Preparation.'^— Grand  Exposition,  Paris,  1867. 


238 


THE   HOME    <X)OK   BOOK. 


Glittering  squares  of  colored  ice, 

Sweetened  with  syrups,  tinctured  with  spice ; 

Creams  and  cordials  and  sugared  dates ; 

Syrian  apples,  Othmanee  quinces. 

Limes  and  citrons  and  apricots. 

And  wines  that  are  known  to  eastern  princes. 

****** 

And  all  that  the  curious  palate  could  wish, 
Pass  in  and  out  of  the  cedarn  doors. 

— T.  B.  Aldrich. 

Who  peppered  the  highest  was  surest  to  please." 


S^V^EET   nCIilEES. 


PICKLED  CHERRIES. 

Six  quarts  cherries,  three  pounds  of  sugar,  three  quarts  of  best 
cider  vinegar,  one  ounce  cloves,  one  ounce  cinnamon;  put 
spice  in  a  musUn  bag,  and  boil  with  the  sugar  and  vinegar; 
when  this  boils  up  for  a  few  minutes,  add  the  cherries. 


Ihtryeas'  Satin  Oloas  Starch  gives  the  best 


VALUABLE   RECIPKS.  239 

PICKLED  PLUMS. 

Mrs.  Meek. 

To  seven  pounds  plums,  four  pounds  sugar,  two  ounces  stick 
cinnamon,  two  ounces  cloves,  one  quart  vinegar,  add  a  little 
mace ;  put  in  the  jar  first  a  layer  plums,  then  a  layer  of  spices 
alternately ;  scald  the  vinegar  and  sugar  together ;  pour  it  over 
the  plums,  repeat  three  times  for  plums,  (only  once  for  cut  ap- 
ples and  pears  ;)  the  fourth  time  scald  all  together;  put  them  into 
glass  jars  and  they  are  ready  for  use. 


PICKLED  APPLES. 

Mrs.  Watson  Thatcher. 

For  one  peck  of  sweet  apples,  take  three  pounds  of  sugar,  two 
quarts  of  vinegar,  one-half  ounce  of  cinnamon,  one-half  ounce 
cloves;  pare  the  apples,  leaving  them  whole;  boil  them  in  part 
of  the  vinegar  and  sugar,  until  you  can  put  a  fork  through  them ; 
take  them  out,  beat  the  remainder  of  vinegar  and  sugar,  and 
pour  over  them.  Be  careful  not  to  boil  them  too  long,  or  they 
will  break. 

PICKLED  APPLP:S. 

Mrs.  Henry  Stevens, 

Ten  pounds  fruit,  four  pounds  sugar,  one  quart  vinegar,  cloves 
and  cinnamon.  Pare  and  core  the  apples.  Boil  apples  in  syrup 
until  soft.     Eat  with  pleasure,  not  with  sauce. 


PICKLED  PEACHES. 

Mrs.  Dr.  Evarts. 

One  quart  sugar,  one  pint  vinegar,  one  gallon  fruit;  let  sugar 
and  vinegar  come  to  a  boil;  pour  over  the  fruit,  next  day  draw 
off,  and  let  the  liquor  come  to  a  boil  again ;  repeat  till  the  ninth 
day,  then  boil  fruit  and  syrup  ten  minutes.     Spice  to  taste. 

fVnish,  and  is  the  easiest  to  use. 


240  THE   HOME   COOK   BOOK. 

,  PICKLED  PEACHES. 

Mrs.  C.  D.  Howard. 

Take- five  pounds  of  brown  sugar  to  one  gallon  of  pure  cider 
vinegar ;  boil  it  hard  for  thirty  minutes,  skimming  off  the  scum 
till  clear;  rub  off  the  peaches  in  the  meantime  otit  of  boiling 
water,  (quickly,)  with  a  flannel  cloth,  sticking  four  cloves  in  each 
peach,  and  a  bag  of  cinnamon  put  into  the  boiling  syrup.  If 
the  peaches  are  clingstones,  put  them  into  the  boiling  syrup  for 
fifteen  or  twenty  minutes ;  if  freestones,  lay  them  in  the  jar  in 
layers,  and  pour  the  syrup  over  them  while  hot ;  then  put  a 
small  plate  over  to  keep  them  from  rising,  and  cover  tightly  with 
cloth  or  paper.  In  four  days  look  at  them,  and  if  necessary, 
boil  the  syrup  again,  and  pour  on  while  hot;  keep  them  in  a 
cool  place  while  the  weather  is  hot  to  prevent  their  souring. 
The  White  Sugar  Cling  is  nice  for  pickling,  and  the  Blood  Peach 
is  very  rich,  but  dark.  Small  pears  can  be  pickled  in  the  same 
manner,  if  the  skin  is  taken  off. 


SOUPt    FICIvLES. 


PREPARED  MUSTARD, 

C.  D.  Adams. 

Two  tablespoons  mustard,  one  teaspoon*  sugar,  one-half  tea- 
spoon salt,  boiling  water  enough  to  mix  it ;  when  cold,  add  one 
tablespoon  salad  oil,  and  vinegar  enough  to  thin  it.  This  will 
keep  a  week  or  two. 

TOMATO  CATSUP. 

Mrs.  Monroe  Heath. 

Select  good  ripe  tomatoes,  scald  and  strain  through  a  coarse 
sieve  to  remove  seeds  and  skins ;  then  add  to  each  gallon  when 

Duryeas'  Improved  Corn  Starch,  ^'Exceedingly 


VALUABLE   RECIPES.  241 


cold,  four  tablespoons  of  salt,  three  of  ground  mustard,  two  of 
black  pepper,  one  of  ground  allspice,  one-half  of  cloves,  one-half 
of  cayenne  pepper,  and  one  pint  of  white  wine  or  cider  vinegar; 
simmer  slowly  four  hours ;  bottle  and  cork  tight. 

PICKLED  CUCUMBERS. 

Mrs.  A.  P.  Wightman. 

Pick  those  that  are  small  and  of  quick  growth,  wash  well  and 
pour  boiling  water  over  them  with  a  little  salt.  Let  them  stand 
twelve  hours ;  put  them  into  cold  vinegar.  To  a  gallon  of  vin- 
egar, put  one  tablespoon  of  pulverized  alum,  and  a  teacup  of 
salt;  let  them  remain  in  this  until  your  vinegar  is  full  of  cucum- 
bers, then  scald  them  in  it,  and  put  them  into  new  viOiegar. 
Red  peppers  improve  them. 

OUDE  SAUCE. 

C.  Kennicott. 

One  pint  green  tomatoes,  six  peppers,  (not  large),  four  onions, 
chop  together;  add  one  cup  salt,  and  let  it  stand  over  night;  in 
the  morning,  drain  off  the  water ;  add  one  cup  sugar,  one  cup 
horse  radish,  one  tablespoon  ground  cloves,  one  tablespoon  cin- 
namon, cover  with  vinegar,  and  stew  gently  all  day. 

MY  MOTHER'S  FAVORITE  PICKLES. 

Mrs.  Savage. 

One  quart  raw  cabbage  chopped  fine ;  one  quart  boiled  beets 
chopped  fine ;  two  cups  of  sugar,  tablespoon  of  salt,  one  teaspoon 
black  pepper,  one-fourth  teaspoon  red  pepper,  one  tea  cup  of 
grated  horse  radish ;  cover  with  cold  vinegar,  and  keep  from  the 
air. 

FRENCH  PICKLES. 

H.  N.  Jenks. 

One  peck  of  tomatoes  sliced,  six  large  onions,  some  cauliflow- 
er, (much  or  little  as  you  prefer),  a  pint  of  salt  thrown  over  them 

Excellent  for  Food.'''' — London  Exposition,  1862. 


242  THE   HOME    COOK   BOOK. 

at  night,  the  liquor  drained  off  in  the  morning;  then  boil  the  to- 
matoes, onions,  &c.,  in  two  quarts  of  water,  and  one  quart  of  vin- 
egar, fifteen  or  twenty  minutes.  After  boiling,  put  it  in  a 
colander  and  drain  it  off;  add  seven  pints  of  vinegar,  two  pounds 
brown  sugar,  one-half  of  white  mustard  seed,  two  tablespoons  of 
ground  allspice,  two  of  cloves,  two  of  ginger,  two  of  cinnamon, 
two  of  ground  mustard,  one-half  a  tablespoon  of  cayenne ;  put 
all  in  a  kettle  and  boil  fifteen  or  twenty  minutes,  stir  and  be  very 
careful  not  to  burn. 

MIXED  PICKLES. 

9  Mrs.  F.  M.  Cragin. 

Three  hundred  small  cucumbers,  four  green  peppers  sliced 
fine,  two  large  or  three  small  heads  cauliflower,  three  heads  of 
white  cabbage  shaved  fine,  nine  large  onions  sliced,  one  large 
root  horse-radish,  one  quart  of  green  beans  cut  one  inch  long, 
one  quart  green  tomatoes  sliced ;  put  this  mixture  in  a  pretty 
strong  brine  twenty-four  hours;  drain  three  hours,  then  sprinkle 
in  one-fourth  pound  of  black  and  one-fourth  pound  of  white  mus- 
stard  seed,  also  one  tablespoon  black  ground  pepper;  let  it  come 
to  a  good  boil  in  just  vinegar  enough  to  cover  it,  adding  a  little 
alum.  Drain  again,  and  when  cold,  mix  in  one-half  pint  of 
ground  mustard:  cover  the  whole  with  good  cider  vinegar;  add 
tumeric  enough  to  color,  if  you  like. 


PICKLED  CABBAGE. 

Mrs.  A.  N.  Arnold. 

Select  solid  heads,  slice  very  fine,  put  in  a  jar,  then  cover  with 
boiling  water;  when  cold,  drain  off  the  water  and  season  with 
grated  horse-radish,  salt,  equal  parts  of  black  and  red  pepper, 
cinnamon,  and  cloves  whole ;  cover  with  strong  vinegar.  This 
i3  convenient  and  always  good. 

Duryeas'  Starch,  the  Prize  Medal  Starch  of  the  ivorld. 


VALUABLE    RECIPES.  243- 


WEST  INDIA  PICKLE. 

Mrs.  Edward  Ely. 

One  white  crisp  cabbage,  two  heads  cauliflower,  three  heads 
celery,  one  quart  each  of  small  green  plums,  peaches,  grapes, 
radish  pods,  masturtion  seeds,  artichokes,  tomatoes,  and  string 
beans.  The  green  part  of  a  watermelon  next  to  the  rind ;  one 
quart  small  onions  parboiled  in  milk;  one  hundred  small  cucum- 
bers about  an  inch  or  so  long,  a  few  green  peppers,  and  three 
limes  or  green  lemons.  Cut  fine  the  cabbage,  cauliflower,  celery, 
pepper  and  limes,  and  green  ginger;  mix  well  with  the  rest,  then 
pour  a  strong  hot  brine  over  them,  and  let  them  stand  three 
hours,  then  take  out  and  let  them  drain  over  night.  Mix  one 
ounce  tumeric  powder,  with  a  little  cold  vinegar,  add  one  bottle 
French  mustard,  ground  cinnamon,  allspice,  two  nutmegs,  black 
pepper,  four  pounds  white  sugar,  and  one  gallon  vinegar,  pour 
boiling  hot  over\he  pickle;  if  not  suflficiently  liquid  to  moisten 
nicely,  add  more  vinegar. 


PICKLED  ONIONS. 

Mrs.  Anna  Marble. 

Peel  your  onions,  and  let  them  lie  in  a  weak  brine  made  of 
salt  and  water  (over  night) ;  then  put  them  in  a  jar,  cover  them 
with  boiling  white  wine  and  vinegar.  Cover  close,  and  tie  down 
when  cold. 

PICKLED  MELONS. 

Mrs.  Wicker. 

Take  ripe  melons,  wash,  pare  and  take  out  the  seeds,  cut 
them  in  slices;  put  them  in  a  stone  jar,  cover  with  vinegar,  and 
let  them  stand  twenty-four  hours.  Take  out,  and  to  each  quart 
of  fresh  vinegar,  add  three  pounds  brown  sugar ;  for  twelve  mel- 
ons take  three  ounces  cinnamon,  two  of  cloves,  two  of  allspice; 
boil  the  sugar  and  spices  in  the  vinegar ;   skim  it  well,  then  put 

Durj/eaa'  Improved  Com  Starch  ie  made  from,  the  choicest  com. 


244  THE  HOME  COOK  BOOK. 

in  the  melons,  and  boil  for  twenty  minutes;  let  the  syrup  boil  a 
few  minutes  after  taking  them  but,  then  pour  it  over  them. 

PICKLED  CAULIFLOWER. 

After  cuttiAg  off  all  the  green  leaves,  put  the  cauliflower  into 
boiling  water,  with  a  good  supply  of  salt,  and  boil  from  three  to 
five  minutes ;  take  them  out  of  the  salt  and  water,  dip  them  in 
clear  cold  water  one  minute,  to  send  the  heat  to  the  heart  of  the 
■cauliflower,  cut  them  in  pieces  convenient  to  put  in  jars,  then 
make  a  mixture  of  one  tablespoon  of  mace,  one  of  cloves,  one 
allspice,  one  of  ginger,  two  of  white  mustard  seed  and  a  red 
pepper  pod,  with  each  gallon  of  vinegar.  Let  the  mixture  boil, 
and  pour  it  upon  the  cauliflower,  cover  them  closely,  and  let 
them  stand  one  week,  then  pour  off  the  vinegar,  scald  it  and  re- 
turn it  again  hot  to  the  cauliflower ;  then  put  them  in  jars  ready 
for  use.  The  best  cider  vinegar  should  be  used,  and  if  it  is  not 
perfectly  clear,  it  will  dissolve  the  cauliflower. 

BRINE  FOR  CUCUMBERS. 

Mrs.  J.  B.  Adams. 

Three  pails  water,  two  quarts  coarse  salt,  (rock  is  good,)  one 
pound  alum,  one  pound  black  pepper,  tied  in  a  bag;  dissolve 
the  alum  in  a  little  hot  water ;  put  all  into  a  jar  or  keg ;  wash 
the  cucumbers  with  great  care,  and  have  none  that  are  bruised; 
throw  them  in  and  place  a  weight  to  keep  them  under.  When 
wanted  for  pickling,  soak  a  short  time,  changing  the  water  as 
often  as  necessary.  ' 

CONGRESS  PICKLES. 

S.  S.  Peirce. 

Wash  the  cucumbers ;  take  one  pint  of  fine  salt  to  one  hun- 
dred medium  sized  cucumbers,  and  sprinkle  it  over  them ;  pour 
on  boiling  hot  water  enough  to  cover  them;  let  them  stand  forty- 
eight  hours;  take  them  out  of  the  brine,  wipe  them,   put 'them 

The  whitest,  strongest  and  most  economical  Starch — Duryeas\ 


VALUABLE   KECIPE8.  245 


in  the  jars,  and  pour  over  them  scalding  hot  vinegar  with  any 
spices  you  Hke.  If  the  vinegar  becomes  tasteless,  put  them  into 
fresh  vinegar  before  using  them.    'Keep  them  covered  tight. 

KECIPE  FOR  600  PICKLES. 

Mrs.  F.  D.  Gray. 

Make  a  brine  of  cold  water  and  salt  strong  enough  to  bare  an 
egg ;  heat  boiling  hot  and  pour  over  the  cucumbers ;  let  them  stand 
twenty-four  hours,  then  take  out  and  wipe  dry ;  scald  vinegar  and 
jKJur  over  them  and  let  them  stand  twenty-four  hours  ;  then  pour 
off,  and  to  fresh  vinegar  add  one  quart  brown  sugar,  two  large 
green  peppers,  one-half  pint  white  mustard,  six  cents'  worth  of 
ginger  root,  the  same  of  cinnamon,  allspice  and  cloves;  one  ta- 
blespoon celery  seed,  alum  the  size  of  a  butternut ;  scald  these 
together  and  pour  boiling  hot  on  the  cucumbers. 

PICKLED  CUCUMBERS. 

Mrs.  Packard. 

Wash  with  care  your  cucumbers,  and  place  in  jars.  Make  a 
weak  brine  (a  handful  of  salt  to  a  gallon  and  a  half  of  water.) 
.When  scalding  hot,  turn  over  the  cucumbers  and  cover;  repeat 
this  process  three  mornings  in  succession,  taking  care  to  skim 
thoroughly.  On  the  fourth  day  have  ready  a  porcelain  kettle  of 
vinegar,  in  which  has  been  added  a  piece  of  alum  the  size  of  a 
walnut.  When  scalding  hot,  put  in  as  many  cucumbers  as  may 
be  covered  with  the  vinegar;  do  not  let  them  boil,  but  skim  out 
as  soon  as  scalded  through,  and  replace  with  others,  adding  each 
time  a  small  piece  of  alum.  W' hen  this  process  is  through, 
throw  out  the  vinegar,  and  replace  with  good  cider  or  white  wine 
vinegar ;  add  spices,  mustard  seed  and  red  peppers.  Sort  the 
pickles  and  place  in  stone  or  glass  jars,  turn  over  the  hot  spiced' 
vinegar ;  seal  and  put  away  the  jars  not  needed  for  immediate 
use.  Pickles  thus  prepared,  are  fine  and  crisp  at  the  expiration 
of  a  year.  Those  that  are  kept  in  open  mouth  jars  may  be  cov- 
€red  with  a  cloth,  which  will  need  to  be  taken  off  and  rinsed  oc- 

Duryeas'  Satin  Oloss  Starch  gives  a  perfect  finish  to  Linen. 
17 


246  THE   HOME    COOK   BOOK. 

casionally.     I  prefer  green  peppers,  and  prepare  them  with  the 
cucumbers  in  brine.     They  are  not  as  apt  to  become  soft. 

GREEN  TOMATO  PICKLES. 

Mrs.  J.  L.  Harris,  Keokuk,  Iowa. 

Chop  one-half  peck  tomatoes,  three  onions,  a  gill  of  horse- 
radish, three  green  peppers ;  put  them  in  a  sieve  and  drain  dry, 
salt  in  layers  and  let  them  stand  one  night ;  drain  the  next  day, 
scald  vinegar  and  pour  over  it ;  let  it  stand  two  or  three  days; 
drain  again,  scald  a  pound  of  sugar  to  a  quart  of  vinegar,  a  ta- 
blespoon black  pepper,  the  same  of  allspice,  three  ounces  of 
ground  cloves,  three  ounces  of  mustard,  a  gill  of  mustard  seed. 
Boil  the  spices  in  a  little  vinegar. 

RIPE  TOMATO  PICKLES. 

Mrs.  C.  M.  Dickerman,  Rockford,  111. 

To  seven  pounds  ripe  tomatoes  add  three  pounds  sugar,  one 
quart  vinegar ;  boil  them  together  fifteen  minutes,  skim  out  the 
tomatoes,  and  boil  the  syrup  a  few  minutes  longer.  Spice  to 
suit  the  taste  with  cloves  and  cinnamon. 

PICCALILLL 

Mrs.  C.  Bradley. 

One  peck  of  green  tomatoes,  slice  them  thin,  add' one  pint  of 
salt,  cover  with  cold  water,  and  let  them  stand  twenty-four  hours ; 
then  chop  very  fine  one  head  of  cabbage,  six  onions,  twelve  green 
peppers;  then  cover  it  with  hot  vinegar,  drain  it  through  a  seive, 
add  one  pint  of  molasses,  one  tablespoon  cloves,  allspice,  two 
ounces  of  white  mustard  seed  and  cover  with  cold  vinegar. 

PICCALILLI. 

Mrs.  Lamkin. 
One  peck  of  green  tomatoes;  (if  the  flavor  of  onions  is  desired, 
take  eight,  but  it  is  very  nice  without  any,)  four  green  peppers; 
slice  all,  and  put  in  layers,  sprinkle  on  one  cup  of  salt,  and  let 

Duryeaa'  Improved  Corn  Starch  received  the  Medal  at  the  Grand 


VALUABLE   RECIPES.  247 


them  remain  over  night,  in  the  morning  press  dry  through  a 
sieve,  put  it  in  a  porcelain  kettle,  and  cover  with  vinegar;  add 
one  cup  of  sugar,  a  tablespoon  of  each  kind  of  spice ;  put  into  a 
muslin  bag ;  stew  slowly  about  an  hour,  or  until  the  tomatoes 
are  as  soft  as  you  desire. 

PICCALILLI. 

Mrs.  C.  Bradley. 

One  peck  of  green  tomatoes,  slice  them  thin,  add  one  pint  of 
salt,  cover  with  cold  water,  and  let  them  stand  twenty-four  hours ; 
then  chop  very  fine  one  head  of  cabbage,  six  onions,  twelve 
green  peppers ;  then  cover  it  with  hot  vinegar,  drain  it  through  a 
sieve,  add  one  pint  of  molasses,  one  tablespoon  cloves,  allspice, 
two  ounces  of  white  mustard  seed  and  cover  with  cold  vinegar. 

SWEET  GREEN  TOMATO  PICKLES. 

Mrs.  P. 

One  peck  of  green  tomatoes  sliced,  six  large  onions  sliced ; 
sprinkle  through  them  one  teacup  of  salt,  let  them  stand  over 
night;  drain  off  in  the  morning;  take  two  quarts  of  water  and 
one  of  vinegar,  boil  the  tomatoes  and  onions  five  minutes;  drain 
through  a  colander,  take  four  quarts  of  vinegar,  two  pounds  of 
brown  sugar,  one-half  pound  of  ground  mustard,  two  tablespoons 
of  cloves,  two  of  ginger,  twO  of  cinnamon,  one-half  teaspoon  of 
cayenne  pepper,  or  instead  five  or  six  green  peppers  chopped; 
boil  fifteen  minutes.  This  will  keep  good  a  year,  if  prepared 
according  to  •'he  recipe,  and  is  generally  liked. 

• 

PICKLED  GREEN  TOMATOES. 

S.  S.  Peirce. 

One  peck  tomatoes,  two  quarts  small  white  onions,  one  dozen 

green  peppers,  one  cup  salt,  one  cup  sugar,  one  tablespoon  of 

cloves,    allspice,    stick  of  cinnamon ;  slice  your  tomatoes  over 

night,  and  mix  in  the  salt.     In  the  morning  drain  off  the  water 

Exposition  in  Paris,  in  1867,  for  "JPierfection  of  Preparation." 


248  THE  HOME  COOK  BOOK. 

and  throw  it  away ;  put  all  the  ingredients  together  and  let  it 
come  to  a  boil.     Put  away  for  use. 

CHOW-CHOW. 

Mrs.  John  Corthell. 

Two  heads  of  cabbage,  two  heads  cauliflower,  one  dozen  cu- 
cumbers, six  roots  of  celery,  six  peppers,  one  quart  of  small 
white  onions,  two  quarts  of  green  tomatoes,  cut  into  small  pieces, 
and  boil  each  vegetable  separately  until  tender,  then  strain  them. 
Two  gallons  of  vinegar,  one-fourth  pound  of  mustard,  one-fourth 
pound  of  mustard  seed,  o;ie  pot  of  French  mustard,  one  ounce 
of  cloves,  two  ounces  of  turmeric ;  put  the  vinegar  and  spices 
into  a  kettle  and  let  them  come  to  a  boil ;  mix  the  vegetables 
and  pour  over  the  dressing. 

CHOW-CHOW. 

Mrs.  C.  A.  Rogers. 

One-half  bushel  green  tomatoes,  one  dozen  onions,  one  dozen 
green  peppers,  (chopped  fine,)  sprinkle  with  salt,  and  let  stand 
over  night;  then  drain  off  the  lime,  cover  it  with  vinegar,  and 
cook  one  hour  slowly ;  drain  again,  and  pack  closely  in  a  jar ; 
take  two  pounds  sugar,  two  tablespoons  of  cinnamon,  one  pound 
of  allspice,  one  each  of  cloves  and  pepper,  one-half  cup  ground 
mustard,  one  pint  horse-iadish,  and  vinegar  enough  to  mix  them; 
then,  when  boiling  hot,  pour  it  over  the  mixture  in  the  jar,  and 
cover  tightly. 

CHOW-CHO\^. 

Mrs.  Kine, 
Take  a  peck  of  cucumbers,  one  peck  of  onions,  half  a  peck 
of  string  beans,  three  heads  of  cauliflower,  three  bunches  of  cel- 
ery, a  half  dozen  sweet  peppers ;  soak  the  whole  in  strong  salt 
and  water  over  night ;  in  the  morning  scald  them  all  in  weak  salt 
and  water,  but  before  scalding  cut  them  into  shape  so  that  they 
will  go  easily  into  glass  jars ;  add  three-quarters  of  a  pound  of 
mustard,  two  packages  of  curry  powder,  and  six  quarts  of  good 

Duryeas^  Satin  Olosa  Starch  is  the  best  and  most  economical. 


VALUABLE   KECIPES.  *  249 


vinegar ;  put  the  mustard  and  curry  powder  into  the  vinegar,  and 
let  it  come  to  a  boil ;  put  the  pickles  into  the  cans,  and  pour  the 
liquid  over  them  while  hot.     Do  not  cover  while  scalding. 

CANTELOPE  PICKLES. 

Mrs.  Earle. 

Take  fine  ripe  cantelopes,  wash,  pare  and  cut  into  small  pieces, 
taking  out  the  seeds ;  cover  them  with  vinegar  for  twenty-four 
hours ;  throw  away  one  quart  of  the  vinegar  to  each  quart  re- 
maining, allow  three  pounds  sugar  to  a  dozen  cantelopes,  three 
ounces  stick  cinnamon,  two  ounces  cloves,  two  ounces  of  all- 
spice, (spices  whole,)  boil  them  with  the  vinegar,  when  well 
skimmed  put  in  the  fruit,  boil  fifteen  minutes,  then  take  out,  boil 
and  skim  syrup,  and  pour  boiling  hot  over  the  fruit. 


x>nxirsiB, 


The  bubbling'^nd  loud  hissing  urn 
Throws  up  a  steaming  column  ;  and  the  cups 
That  cheer,  but  not  inebriate,  wait  on  each ; 
So  let  us  welcome  peaceful  evening  in. 

— COWPER. 

TEA. 

When  the  water  in  the  tea-kettle  begins  to  boil,  have  ready  a 
tin  tea-steeper;  pour  into  the  tea-steeper  just  a  very  little  of  the 
boiling  water,  and  then  put  in  tea,  allowing  one  teaspoonful  of 
tea  to  each  person.  Pour  over  this  boiling , water  until  the  steep- 
er is  a  little  more  than  half  full ;    cover  tightly  and  let  it  stand 


Duryeas'  Improt^ed  Com  Starch  warranted  the  best. 


250  '  THE    HOME    COOK    BOOK. 

where  it  will  keep  hot,  but  not  to  boil.  Let  the  tea  infuse  for 
ten  or  fifteen  minutes  and  then  pour  into  the  tea  urn,  adding 
more  boiling  water,  in  the  proportion  of  one  cup  of  water  for 
every  teaspoon  of  dry  tea  which  has  been  infused.  Have  boil- 
ing water  in  a  water  pot,  and  weaken  each  cup  of  tea,  as 
desired.  Do  not  use  water  for  tea  that  has  boiled  long.  Spring 
water  is  best  for  tea,  and  filtered  water  next  best. 


COFFEE. 

Cleanse  the  coffee,  dry  and  roast  the  berries  evenly  but  quick- 
ly, until  they  are  browned  to  the  centre,  and  are  of  a  dark  chest- 
nut color.  Grind  as  you  use  it,  keeping  the  rest  in  a  closely 
covered  glass  can.  Allow  one  heaping  tablespoon  of  ground 
coffee  for  every  person,  and  one  or  two  over.  Mix  with  the 
grounds,  a  part  or  whole  of  an  egg,  according  to  the  amount  of 
coffee  used.  Pour  boiling  water  in  the  coffee-pot  before  using, 
and  scald  it  well ;  then  put  in  the  coffee  and  pour  over  half  as 
much  water  as  will  be  used.  Let  the  coffee  froth  up,  stir  down 
the  grounds,  and  let  it  boil  for  about  five  minutes ;  then  stand  the 
coffee  pot  where  it  will  be  hot,  (but  not  to  boil  the  coffee,)  for 
five  or  ten  minutes  longer.  Mocha,  is  the  richest  and  most 
delicate  flavored  coffee.  Old  Government  Java  is  an  excellent 
coffee,  and  more  economical  than  Mocha.  An  excellent  author- 
ity in  coffee  making  allows  to  one  pound  of  Mocha  coffee,  five 
quarts  of  water,  made  after  the  above  recipe. 


CHOCOLATE. 

M. 

Scrape  baker's  chocolate  fine,  mix  with  a  little  cold  water  and 
the  yolks  of  eggs  well  beaten ;  add  this  to  equal  parts  of  milk 
and  water,  and  boil  well,  being  careful  that  it  does  not  burn. 
Sweeten  to  taste  and  serve  hot. 

Duryeaa'  Satin  Oloas  Starch  is  the  whitest,  therefore  the  purest. 


VALUABLE   RECIPES.  251 


SODA  CREAM. 

M.  G.  Band. 
Two  and  one-half  pounds  white  sugar,  one-eighth  pound  tar- 
taric acid,  both  dissolved  in  one  quart  of  hot  water ;  when  cold, 
add  the  beaten  whites  of  three  eggs,  stirring  well ;  bottle  for 
use.  Put  two  large  spoons  of  this  syrup  in  a  glass  of  cold  water 
and  stir  in  it  one-fourth  of  a  spoon  of  bicarbonate  of  soda.  Any 
flavor  can  be  put  in  the  syrup.     An  excellent  drink  for  summer. 

EGG-NOG. 

Mrs.  A.  W.  D. 
Beat  separately  the  yolks  and  whites  of  six  eggs ;  stir  the  yolks 
into  a  quart  of  rich  milk,  or  thin  cream ;  add  one-half  pound  of 
sugar;  mix  in  one-half  pint  of  rum  or  brandy.     Flavor  with  a 
grated  nutmeg. 

SANGAREE. 

Mrs.  A.  W.  D. 
One-third  of  wine,  ale  or  porter  ;  two-thirds  of  water,  warm 
or  cold ;  stir  in  sufficient  sugar  to  sweeten  it.     Flavor  with  nut- 
meg.    By  adding  lemon  juice  you  make  what  is  called  negus. 

MULLED  CIDER. 

Mrs.  A.  W.  D. 
Allow  five  eggs  to  a  quart  of  cider,  put  a  handful  of  cloves 
into  the  cider  and  boil  it ;  while  it  is  boiling,  beat  the  eggs  in  a 
large  pitcher,  adding  to  them  as  much  sugar  as  will  make  the 
cider  very  sweet ;  by  the  time  the  cider  boils  the  eggs  will  be  suf- 
ficiently light.  Pour  the  boiling  liquor  on  the  beaten  egg,  and 
continue  to  pour  the  mixture  from  one  pitcher  to  another  until  it 
foams  lightly.  Pour  it  warm  into  your  glasses,  and  grate  nut- 
meg over  each.     Port  wine  may  be  mulled  in  the  same  way. 

RASPBERRY  ACID. 

Mrs.  G.  W.  Pitkin, 

Dissolve  five  ounces  of  tartaric  acid  in  two  quarts  of  water  j 
pour  it  upon  twelve  pounds  of  red  raspberries  in  a  large  bowl ; 


Dui^eas'  Satin  Gloaa  Starch  is  the  strongest  and  the  whitest. 


••' 


252  THE   HOME    COOK    BOOK. 

let  it  stand  twenty-four  hours,  strain  it  without  pressing ;  to  a 
pint  of  this  liquor,  add  one  and  one-half  pounds  of  white  sugar, 
stir  until  dissolves.  Bottle  but  do  not  cook  for  several  days, 
when  it  is  ready  for  use.  Two  or  three  tablespoons  in  a  glass 
of  ice  water  will  make  delicious  beverage. 

RASJPBERRY  VINEGAR. 

Mrs.  W.  S.  Walker. 

To  four  quarts  red  raspberries,  put  enough  vinegar  to  cover, 
and  let  them  stand  twenty-four  hours ;  scald  and  strain  it ;  add 
a  pound  of  sugar  to  one  pint  of  juice,  boil  it  twenty  minutes, 
and  bottle  j  it  is  then  ready  for  use  and  will  keep  years.  To  one 
glass  of  water,  add  a  great  spoonful.  It  is  much  relished  by  the 
sick.     Very  nice. 

BLACKBERRY  SYRUP. 

Mrs.  Bausher. 

To  one  pint  of  juice,  put  one  pound  of  white  sugar,  one-half 
ounce  of  powdered  cinnamon,  one- fourth  ounce  mace,  and  two 
teaspoons  cloves ;  boil  all  together  for  quarter  of  an  hour,  then 
strain  the  syrup,  and  add  to  each  pint  a  glass  of  French  brandy. 

LEMON  SYRUP. 

Mrs.  De  Forest. 

Pare  off  the  yellow  rind  of  the  lemon,  slice  the  lemon  and  put 
a  layer  of  lemon  and  a  thick  layer  of  sugar  in  a  deep  plate;  cover 
close  with  a  saucer,  and  set  in  a  warm  place.  This  is  an  ex- 
cellent remedy  for  a  cold. 

CURRANT  WINE. 

Mrs.  Caroline  L.  Warner. 

One  quart  of  juice,  two  quarts  of  water,  three  pounds  of  brown 
sugar;  mix  well  until  the  sugar  is  all  dissolved;  set  your  keg  or 
barrel  in  the  cellar,  where  it  can  stand  undisturbed ;  fill  with  the 


Duryeas*  Improved  Corn  Starch,  the  "Perfection  of» 

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VALUABLE   RECIPES.  25^ 


wine  made  as  above;  let  it  stand  with  the  bung  out  until  it  has 
stopped  working,  then  put  in  the  bung  and  it  will  be  fit  for  use 
in  two  months. 

CURRANT  WINE. 

Mrs.  A.  W.  D.  ^ 

Put  into  a  ten  gallon  keg,  thirty  pounds  crushed  sugar,  ten 
quarts  of  juice,  and  fill  up  with  water;  leave  open  the  bung,  and 
as  it  works  fill  up  with  water.  When  done  working,  stop  up 
the  keg, 

RED  CURRANT  WINE. 

Mrs.  N.  B.  Iglehart. 

One  gallon  of  juice,  ten  pounds  of  loaf  sugar,  two  gallons  of 
water ;  the  currants  should  be  ripe,  and  fresh  picked ;  crush 
them  and  let  them  be  well  strained ;  pour  it  on  the  sugar  and 
add  water  until  all  the  sugar  is  dissolved ;  mix  well,  and  put  it  in 
a  strong  cask  in  a  cool  cellar ;  after  it  is  done  fermenting,  bot- 
tle it. 

SPLENDID  GINGER  BEER. 

Mrs.  H.  L.  Bristol. 

Five  gallons  of  water,  one-half  pounds  ginger  root  boiled,  four 
pounds  of  sugar,  one-dlght  pound  cream  tartar,  one  bottle  es- 
sence of  lemon,  one  ounce  of  tartaric  acid,  one  quart  of  yeast. 

HOP  BEER. 

Mrs.  Dickinson. 

One  handful  of  hops,  boil  an  hour,  strain,  and  add  one  pint 
of  molasses,  and  enough  water  to  make  two  gallons.  When 
milk  warm,  add  one  cup  or  cake  of  yeast,  let  it  stand  over  night, 
skim  and  pour  it  off  from  the  yeast  carefully ;  add  one  tablespoon 
of  wintergreen,  and  bottle  for  use. 


Preparation.^^ — Grand  Expotrition,  Paris,  1867. 


254  THE   HOME   COOK    BOOK. 


iiit&c^z.t.Aisf^0^s* 


What  does  Cookery  mean  ?  It  means  the  knowledge  of  all  fruits  and 
herbs  and  balms  and  spices,  and  of  all  that  is  healing  and  sweet  in  fields 
and  groves,  and  savory  in  meats.  It  means  carefulness  and  inventiveness, 
and  watchfulness  and  willingness,  and  readiness  of  appliance.  It  means 
the  economy  of  your  great  grandmother  and  the  science  of  modern  chem- 
ists. It  means  much  tasting  and  no  wasting ;  it  means  English  thorough- 
ness, and  French  art,  and  Arabian  hospitality ;  and  it  means,  in  fine,  that 
you  are  to  be  perfectly  and  always  ladies — loaf  givers ;  and  as  you  are  to 
see  imperatively  that  everybody  has  something  pretty  to  put  on,  so  you 
are  to  see  even  yet  more  imperatively  that  everybody  has  something  nice 
to  eat. — RusKiN. 

• 

GENERAL  HINTS. 

It  is  a  matter  of  great  convenience  to  have  a  covered  tub  or 
pail  for  sifted  flour  ready  for  use.  It  will  save  half  the  time  in 
an  emergency. 

Always  sift  soda,  when  not  dissolved  in  hot  water,  through  a 
fine  wire  sieve. 

Sugar  for  fried  cakes  should  be  dissolved  in  the  milk,  to  pre- 
vent the  cake  from  absorbing  the  lard  while  frying. 

Two  kinds  of  coffee  mixed,  (Java  and  Mocha,)  are  better  than 
•one  alone ;  but  should  be  browned  separately. 

Tea  should  never  be  boiled,  but  be  sure  the  water  boils  that 
you  use  for  steeping.     From  three  to  five  minutes  is  sufficient 

Duryeas^  Satin  Gloss  Starch  gives  the  best 


VALUABLE   RECIPES.  255 


time;  if  it  stands  longer,  the  tea  is  apt  to  lose  the  aroma,  and 
have  the  bitter  taste  of  the  leaf. 

An  old  house  keeper  of  fifty  years  experience  thinks  the  very 
best  way  of  making  coffee  is  to  use  the  National  Pot,  no  egg ; 
nothj#ig  to  settle  is  required,  simply  use  a  muslin  bag,  and  let 
the  water  boil  around  it  ten  or  fifteen  minutes.  A  very  impor- 
tant advantage  is,  that  none  of  the  aroma  is  lost  by  standing.  If 
the  "gude  mon  "  of  the  home  is  late  to  breakfast,  his  coffee  is 
late  to  breakfast,  his  coffee  is  just  as  nice  and  hot  as  when  first 
made. 

When  bread  is  like  a  honey  comb  all  through,  is  the  time  to 
make  it  up  in  loaves.  When  the  loaves  do  not  retain  the  dent 
of  the  finger,  it  is  ready  for  the  oven. 

When  meats  are  put  in  to  roast,  have  no  water  in  the  pan. 
When.they  begin  to  brown,  is  time  enough  for  water. 

Chicken  for  salad  is  nicer  cut  with  a  knife  than  chopped  in  a 
bowl,  and  the  celery  should  always  be  cut  with  a  knife. 

If  you  would  be  a  true  economist,  do  not  burn  letters, 
envelopes,  &c.,  but  tear  them  across  once  or  twice,  and  put 
them  in  the  scrap  bag  for  the  rag  man. 

A  silver  spoon  put  into  a  glass  jar,  will  temper  it  so  that  it  can 
at  once  be  filled  with  anything  hot,  even  to  the  boiling  point. 


LIME  WATER. 

Mrs.  E.  B.  Lynde,  Milwaukee. 

One  of  the  most  useful  agents  of  household  economy,  if  rightly 
understood,  is  lime  water.  Its  mode  of  preparation  is  as  follows  : 
Put  a  stone  of  fresh  unslacked  lime  about  the  size  of  a  half-peck 
measure  into  a  large  stone  jar  or  unpainted  pail,  and  pour  over 
it  slowly  and  carefully,  (so  as  not  to  slacken  too  rapidly,)  a  tea- 
kettle full,  (four  gallons,)  of  hot  water,  and  stir  thoroughly;  let 
it  settle,  and  then  stir  again  two  or  three  times  in  twenty-four 
hours.  Then  bottle  carefully,  all  that  can  be  poured  off  in  a 
clear  and  limpid  state. 


Finish,  and  is  the  easiest  to  use. 


256  THE   HOME    COOK    BOOK. 

Uses. — It  is  often  sold  by  druggists  as  a  remedy  for  children's 
summer  complaint,  a  teaspoonful  being  a  dose  in  a  cup  of  milk, 
and  when  the  diarrhoea  is  caused  by  acidity  of  the  stomach,  it  is 
an  excellent  remedy,  and  when  put  into  milk  gives  no  unpleasant 
taste,  but  rather  improves  the  flavor.  ^ 

When  put  into  milk  that  might  curdle  when  heated,  it  will 
prevent  its  so  doing,  and  can  then  be  used  for  puddings  and 
pies.  A  little  stirred  into  cream  or  milk,  after  a  hot  day  or 
night,  will  prevent  its  turning  when  used  for  tea  or  coffee. 

It  is  unequalled  in  cleansing  bottles  or  small  milk  vessels,  or 
babies'  nursing  bottles,  as  it  sweetens  and  purifies  without  leav- 
ing an  unpleasant  odor  or  flavor. 

A  cupful,  or  even  more,  mixed  in  the  sponge  of  bread  or 
cakes  made  over  night,  will  prevent  it  from  souring. 

PRESERVING  AUTUMN  LEAVES. 

Mrs.  C.  H.  Wheeler. 

These  may  be  easily  preserved  and  retain  their  natural  tints, 
or  nearly  so,  by  either  of  the  following  methods :  As  they  are 
gathered  they  may  be  laid  between  the  leaves  of  a  magazine  un- 
til the  book  is  full,  and  left  with  a  light  weight  upon  them  until 
the  moisture  of  the  leaves  has  been  absorbed ;  two  or  three  thick- 
nesses of  paper  should  intervene  between  the  leaves.  If  the 
leaves  are  large  or  in  clusters,  take  newspapers,  lay  them  on  a 
shelf  and  use  in  the  same  manner  as  above. 

Another  method,  is  to  iron  each  leaf  with  a  middHng  hot  iron 
until  the  moisture  is  all  out  of  them.     Are  best  with  out  varnish. 

SKELETON  LEAVES. 

Boil  the  leaves  in  equal  parts  of  rain  water  and  soft  soap  un- 
til you  can  separate  the  pulp  from  the  skin;  take  them  out  into 
clear  water ;  lay  the  leaf  to  b^  cleaned  on  glass,  the  upper  side 
of  the  leaf  next  to  the  glass;  then,  with  a  tooth-brush  remove 
all  pulp  and  skin,  turn  the  leaf  and  repeat  the  process;  when 
thoroughly  done,  put  the  leaf  to  bleach  in  this  solution :  One 

Duryeaa'  ImproDed  Corn  Starch,  "Exceedingly 


VALUABLE   RECIPES.  257 


pound  sal  soda,  dissolved  in  five  pints  rain  water;  one-half 
pound  chloride  of  lime,  in  three  pints  water  j  allow  twenty-four 
hours  for  the  latter  to  dissolve.  Strain  out  the  sediment,  and 
pour  the  clear  solution  of  lime  into  the  solution  of  sal  soda.  The 
result  will  be  a  thick  butter-milk  solution,  otherwise  the  lime  was 
not  strong  enough.  Filter  this  until  it  is  perfectly  clear.  For 
leaves,  use  one  part  of  solution  to  one  part  of  water ;  for  ferns, 
use  the  solution  full  strength.  When  perfectly  white,  remove  to 
clear  water ;  let  stand  for  several  hours,  changing  two  or  three 
times;  the  last  water  should  be  a  little  blue;  float  out  on  paper, 
press  in  book  when  nearly  dry.  In  mounting  use  mucilage  made 
of  five  parts  gum  arabic,  three  parts  white  sugar,  two  parts  of 
starch ;  add  a  very  little  water,  boil  and  stir  until  thick  and  white. 

FOR  CRYSTALIZING  GRASS. 

Mrs.  Dudlam,  Evanston. 

Take  one  and  one  half  pounds  of  rock  alum,  pour  on  three 
pints  of  boiling  water;  when  quite  cool,  put  into  a  wide-mouth 
vessel,  hang  in  your  grasses,  a  few  at  a  time.  Do  not  let  them 
get  two  heavy,  or  the  stems  will  not  support  them.  You  may 
again  heat  alum  and  add  more  grasses.  By  adding  a  little  color- 
ing, it  will  give  variety. 

COLOGNE. 

Etta  C, Springer. 

One  ounce  oil  citronella,  one  ounce  oil  burgemot,  and  one 
ounce  oil  lemon,  cut  with  equal  quantities  of  95  per  cent,  al- 
cohol. 

CAMPHOR  ICE. 

Mrs.  A.  M. 

One  ounce  of  lard,  one  ounce  spermaceti,  one  ounce  camphor, 
one  ounce  almond  oil,  one-half  cake  of  white  wax;  melt  and 
turn  into  moulds. 

Excellent  for  FoodJ'^ — London  Exposition,  1862. 


258  THE   HOME    COOK   BOOK. 

CAMPHOR  ICE. 

Mrs.  Bartlett. 

One-half  ounce  each  of  camphor  gum  and  white  wax,  sperma- 
ceti and  sweet  oil ;  melt  slowly  the  hard  ingredients  and  then  add 

the  oil. 

COLD  CREAM. 

Mrs.  Anna  Marble. 

Four  ounces  sweet  almond  oil, .two  of  rose  water,  two  of  white 
wax,  two  of  cocoa  butter,  two  of  spermaceti ;  put  a  bowl  in  a 
pan  of  boiling  water;  cut  the  spermaceti,  white  wax  and  cocoa 
butter  in  small  pieces;  put  them  in  the  bowl,  also  the  oil  and  rose 
water.     When  melted,  stir  contents  until  cold. 

TO  BEAUTIFY  TEETH. 

Dissolve  two  ounces  of  borax  in  three  pints  of  boiling  water, 
and  before  it  is  cold,  add  one  teaspoon  of  spirits  of  camphor ; 
bottle  it  for  use.  A  teaspoon  of  this  with  an  equal  quantity  of 
tepid  water. 

HAIR  TONIC. 

i\Irs.  A.  M. 

One-half  ounce  sugar  of  lead,  one-half  of  lac  sulphur,  one 
quart  of  rose  water,  six  tablespoons  castor  oil. 

FOR  CLEANING  HAIR  BRUSHES. 

Mrs.  C.  H.  Wheeler. 

Use  spirits  of  ammonia  and  hot  water ;  wash  them  well  and 
shake  the  water  out,  drying  on  a  coarse  towel ;  they  will  look 
white  and  clean  as  new,  little  or  no  soap  is  needed. 

TO  CLEAN  HAIR  BRUSHES. 

E.  A.  Forsyth. 

Do  not  use  soap,  but  put  a  tablespoon  of  harts-horn  into  the 
water,  having  it  only  tepid,  and  dip  up  and  down  until  clean ; 

Duryeaa'  Starchy  the  Prize  Medal  Starch  of  the  world. 


VALUABLE   RECIPES.  259 

they  dry  with  the  brushes  down,  and  they  will  be  like  new  ones ; 
if  you  do  not  have  ammonia,  use  soda;  a  teaspoon  dissolved  in 
the  water  will  do  very  well. 

JAPANESE  CLEANSING  CREAM. 

One-fourth  pound  white  castile  soap,  three  ounces  ammonia, 
one  of  ether,  one  of  spirits  of  wine,  one  of  glycerine;  cut  the 
soap  fine  and  dissolve  in  one  quart  rain  water ;  then  add  four 
quarts  rain  water  and  then  all  the  ingredients.  For  cleansing 
silks. 

FOR  CLOTHES  THAT  FADE. 

One  ounce  of  lead  in  a  pail  of  rain  water.     Soak  over  night. 

TO  WASH  CALICO. 

Mrs.  Edward  Ely. 

Blue  calicoes  or  muslins  will  retain  their  color,  if  one  small 
teaspoon  of  sugar  of  lead  is  put  into  a  pail  of  water,.and  the  arti- 
cles washed  in  the  water.  / 

BLACK  CALICOES. 

Wash  black  percales  or  calicoes,  as  usual,  rinse  in  water  with  a 
strong  solution  of  salt.  This  will  prevent  black  from  running, 
and  also  colors. 

TO  WASH  WOOLEN  BLANKETS. 

Mrs.  J.  A.  Packard. 

Dissolve  soap  enough  to  make  a  good  suds  in  a  boiling  water, 
add  a  tablespoon  of  aqua  ammonia;  when  scalding  hot,  turn  over 
your  blankets.  If  convenient,  use  a  pounder,  or  any  way  to 
work  them  thoroughly  through  the  suds  without  rubbing  on  a 
board.  Rinse  well  in  hot  water.  There  is  usually  soap  enough 
from  the  first  suds,  to  make  the  second  soft;  if  not,  add  a  little 
soap  and  ammonia ;  and  after  being  put  through  the  ringer,  let 

DuryeoB'  Improved  (Jom  Starch  is  made  from  the  choicest  com. 


260  TlIK   HOME   COOK   BOOK. 

two  persons,  standing  opposite,  pull  them  into  shape ;  dry  in  the 

sun.     White  flannels  may  be  washed  in  the  same  way  without 

shrinking. 

TO  WASH  WOOLEN. 

E.  A.  Forsyth. 
To  every  pail  of  water,  add  one  tablespoon  of  ammonia,  and 
the  same  of  beef  gall;  wash  out  quickly,  and  rinse  in  warm 
water,  adding  a  very  little  beef  gall  to  the  water ;   this  will  re- 
move spots  from  carpets,  making  them  look  fresh. 

TO  WASH  CARPETS. 

E.  A.  Forsyth. 

Spread  the  carpet  where  you  can  use  a  brush;  take  Irish  po- 
tatoes and  scrape  them  into  a  pail  or  tub  of  water  and  let  them 
stand  over  night,  using  one  peck  to  clean  a  large  carpet;  two 
pails  of  water  is  sufficient  to  let  them  stand  in,  and  you  can  add 
more  when  ready  to  use ;  add  two  ounces  of  beef  gall  and  use 
with  a  brush,  as  to  scrub  a  floor;  the  particles  of  potatoe  will 
help  cleanse;  when  dry,  brush  with  a  broom  or  stiff  brush. 

WASHING  FLUID. 

Mrs.  A.  P.  Iglehart.    ' 
Nine  tablespoons  unslacked  lime,  two  pounds  of  sal  soda,  four 
quarts  water;  let  this  simmer  half  an  hour,  then  bottle  up,  take 
a  small  teacup  to  a  boiler  of  water. 

WASHING  FLUID. 

Mrs.  A.  W.  D. 
One  pound  sal  soda,  one  pound  potash,  each  dissolved  in  one 
gallon  of  water,  (separately;)  then  mixed  together  and  bottle. 

TO  MAKE  GOOD  STARCH. 

Mrs.  D. 

Mix  the  starch  with  cold  water,  add  boiling  water  until  it 
thickens,  then  add  dessert  spoon  of  sugar,  and  a  small  piece  of 
butter.     Makes  a  stiff  and  glossy  finish  equal  to  laundry. 

The  whitest,  strongest  and  most  economical  Starch — Duryeas'. 


VALUABLE   RECIPES.  261 


AN  EXCELLENT  HARD  SOAP. 

Mrs.  Kate  Johnson. 

Pour  twelve  quarts  soft  boiling  water  on  two  and  one-half 
pounds  of  unslacked  lime ;  dissolve  five  pounds  sal  soda  in  twelve 
quarts  soft  hot  water ;  then  mix  and  let  them  remain  from  twelve 
to  twenty-four  hours.  Pour  off  all  the  clear  fluid,  being  careful 
not  to  allow  any  of  the  sediment  to  run  off;  boil  three  and  one- 
half  pounds  of  clean  grease  and  three  or  four  ounces  of  rosin 
in  the  above  ley  till  the  grease  disappears ;  pour  into  a  box  and 
let  it  stand  a  day  to  stiffen  and  then  cut  in  bars.  It  is  as  well  to 
put  the  lime  in  all  the  water  and  then  add  the  soda.  After  pour- 
ing off  the  fluid,  add  two  or  three  gallons  of  water  and  let  it  the 
lime  and  soda  dregs  a  day  or  two.  This  makes  an  excellent 
washing  fluid  to  boil  or  soak  the  clothes  in,  with  one  pint  in  a 
boiler  of  water. 

CLEANING  SILVER. 

Mrs.  O.  L.  Parker. 

Never  put  a  particle  of  soap  about  your  silver,  if  you  would 
have  it  retain  its  original  lustre.  When  it  wants  polish,  take  a 
piece  of  soft  leather  and  whiting  and  rub  hard.  The  proprietor 
of  one  of  the  oldest  silver  establishments  in  the  City  of  Phila- 
delphia says  that  house-keepers  ruin  their  silver  in  soap  suds,  as 
it  makes  it  look  like  pewter. 

STOVE  POLISH. 

Mrs.  O.  L.  Parker. 

Stove  lustre,  when  mixed  with  turpentine  and  applied  in  the 
usual  manner,  is  blacked  more  glossy  and  more  durably  than 
when  mixed  with  any  other  liquid.  The  turpentine  prevents 
rust,  and  wlien  put  on  an  old  rusty  stove,  will  make  it  look  as 
well  as  new. 

TO  EXTRACT  INK. 

To  extract  ink  from  cotton,  silk  and  woolen  goods,  satufate 
the  spot  with  spirits  of  turpentine  and  let  it  remain  several  hours ; 

Duryeaa'  Satin  Oioss  Starch  gives  a  perfect  finish  to  lAnen. 
18 


262  THE   HOME    COOK    BOOK. 


then  rub  it  between  the  hands.     It  will  crumble  away  without 
injuring  either  the  color  or  the  texture  of  the  article. 

PATENT  SOAP. 

Five  pounds  hard  soap,  one  quart  ley,  one-fourth  ounce  pearl- 
ash;  place  on  the  fire  and  stir  well  until  the  soap  is  dissolved; 
add  one-half  pint  spirits  turpentine,  one  gill  spirits  hartshorn  and 
stir  well.  It  is  then  fit  for  use.  The  finest  muslins  may  be  put 
to  soak  in  this  suds,  and  if  left  for  a  time  will  become  beautifully 
white.  A  small  portion  of  soap  put  into  a  little  hot  water,  and  a 
flannel  cloth  will  save  hard  labor  and  a  brush  in  cleaning  paint. 

FOR  BLEACHING  COTTON  CLOTH. 

Mrs.  C.  n.  Wheeler. 

One  gound  of  chloride  of  lime,  dissolved  and  strained;  put 
in  two  or  three  pails  water ;  thoroughly  wet  the  cloth  and  leave 
it  in  over  night;  then  rinse  well  in  two  waters.  This  will  also 
take  out  mildew  and  is  equally  good  for  brown  cotton  or  white 
that  has  become  yellow  from  any  cause,  and  will  not  injure  the 
fabric. 

TO  REMOVE  TAR. 

Rub  well  with  clean  lard,  afterwards  wash  with  soap  and  warm 
water.     Apply  this  to  either  hands  or  clothing. 

JAVELLE  WATER  FOR  MILDEW  STAINS. 

One  pound  of  chloride  of  lime,  two  of  washing  soda,  two  gal- 
lons of  soft  water ;  pour  one  gallon  of  boiling  water  to  the  in- 
gredients to  dissolve  them,  adding  the  cold  water  when  dissolved. 

COLORING  COTTON  CARPET  RAGS. 

Mrs.  S.  I.  Parker,  Channahon,  111. 

Bluk. — For  five  pounds  of  cloth,  take  five  ounces  of  cop- 
peras, with  two  pails  of  water  in  a  tin  or  copper  boiler ;  set  it 
over  the  fire  till  the  copperas  is  dissolved  and  it  begins  to  heat. 


No  Biscuit  so  delicate  as  that  made  with  '■'Richards^  Queen.'* 


VALUABLE    RECIPES.  263 

then  put  in  the  cloth,  stirring  it  fretjuently  till  it  boils,  one-half 
or  three-fourths  of  an  hour;  then  remove  the  cloth  where  it  can 
drain;  pour  away  the  copperas  water  and  take  two  ounces  of 
prussiate  of  potash  in  about  two  pails  of  water  in  the  same 
vessel;  when  it  is  well  dissolved  and  hot,  put  in  the  cloth  from 
the  copperas  water,  stirring  it  thoroughly  till  it  boils  one-half  an 
hour,  then  remove  the  cloth;  add,  (with  care  and  caution,  on 
account  of  the  spattering  which  ensues,)  one  tablespoon  of  oil 
of  vitriol,  and  stir  it  well  in  the  dye;  replace  the  cloth,  stirring 
it  briskly  till  it  has  boiled  one-half  an  hour.  Should  be  well 
rinsed  and  washed  in  clear  water  to  prevent  the  dye  from 
making  it  tender  after  coloring. 

YjiLLOw. — For  five  pounds  of  cloth,  dissolve  one-half  pound 
of  sugar  of  lead  in  a  tub  of  warm  water  and  twelve  ounces  of 
bi-chromate  of  potash  in  another  tub  of  cold  water  ;  soak,  rinse, 
and  wring  the  cloth  in  the  leak  water  first,  then  in  the  other,  and 
return  from  one  to  the  other  till  the  right  shade  of  color  is  ob- 
tained. 

Orange. — Dip  the  yellow  colored  cloth  in  strong  lime  water 
— if  it  should  not  turn,  boil  it,  rinse  all  well. 

Grken. — Put  your  blue  cloth  in  the  yellow  dye  in  the  same 
manner  as  for  coloring  yellow.  Old  calico  will  take  a  darker 
shade  of  blue  or  green  in  the  same  dye  with  the  white  cloth. 

TO  BOIL  CORN  BEEF. 

Mrs.  E.  A.  Forsyth. 

Put  into  boiling  water  when  you  put  it  on  to  cook,  and  do 
not  take  it  out  of  the  pot  when  done,  until  cold.  This  will  leave 
the  meat  juicy,  instead  of  dry,  when  cold. 

FOR  PRESERVING  EGGS. 

Mrs.  B.  F.  Adams. 

To  one  pint  of  unslacked  lime  and  one  pint  of  salt,  pour  one 
pail  full  of  boiling  water;  when  cold,  pour  over  the  eggs,  having 
placed  them  in  ajar  or  tub,  with  the  small  end  of  the  egg  down. 


We  advise  the  use  of  *' Richards^  Queen*'  for  making  light  biscuit. 


264  THE   HOME    COOK   BOOK. 

CLEANING  MARBLE. 

Mrs.  Gray. 

Dissolve  a  large  lump  of  Spanish  whiting  in  water  which  has 
previously  dissolved  a  teaspoon  of  washing  soda;  take  only  suf- 
ficient water  to  moisten  the  whiting,  and  it  will  become  a  paste ; 
with  a  flannel  cloth  rub  the  marble  well,  leaving  it  on  for  a  while 
and  repeating  the  process  two  or  three  times,  if  necessary. 
Wash  off  with  soap  and  water,  then  dry  the  marble  well  and  pol- 
ish with  a  soft  duster. 

FURNITURE  POLISH. 

No.  I.  Shellac  varnish,  linseed  oil  and  spirits  of  wine,  equal 
parts. 

No.  2.     Linseed  oil,  alcohol,  equal  parts. 

No.  3.  Linseed  oil  five  ounces,  turpentine  two  ounces,  oil  of 
vitriol  one-half  ounce. 

CLEANING  WHITE  PAINT. 

Mrs.  C.  H.  Wheeler. 

Spirits  of  ammonia,  used  in  sufficient  quantity  to  soften  the 
water,  and  ordinary  hard  soap  will  make  the  paint  look  white 
and  clean  with  half  the  effort  of  any  other  method  I  have  ever 
tried.  Care  should  be  taken  not  to  have  too  much  ammonia,  or 
the  paint  will  be  injured. 

HARD  SOAP. 

Mrs.  Mary  A.  Odell. 

Six  pounds  of  clean  grease,  six  pounds  of  Sal  Soda,  three 
pounds  of  stone  lime ;  slake  the  lime  and  put  it  into  four  gallons 
of  soft  water ;  add  the  sal  soda,  and  when  dissolved  let  it  settle. 
Pour  off  the  water  into  an  iron  kettle,  and  add  the  grease  melted, 
and  boil.  If  the  soap  does  not  come  after  boiling  a  few  minutes, 
add  more  soft  water  till  it  is  of  the  consistency  of  honey.  Wet 
a  tub  and  pour  the  hot  soap  into  it.  When  cold,  cut  it  into  pieces 
and  lay  it  away  to  dry.     Always  make  soap  in  an  iron  kettle. 

(        Duryeaa^  Improved  Corn  Starch  received  the  Medal  at  the  Grand 


VALUABLE   RECIPES.  266 


T8«  &tGM.  B^OM* 


EGG  GRUEL. — Boil  eggs  from  one  to  tliree  hours  until  hard  enough 
to  grate;  then  boil  new  milk  and  thicken  with  the  egg,  and  add  a  little 
salt.     Excellent  in  cases  of  nausea. — Mrs.  Bartlett. 

GRUEL  FOR  INFANTS. — To  make  a  gruel  for  infants  sufil'ering  from 
marasmus,  take  one  pint  of  goat's  milk  and  the  yolks  of  two  eggs  boiled 
sufficiently  hard  to  reduce  to  an  impalpable  powder;  add  a  pint  of  boiling 
water,  a  little  salt  or  sugar  and  administer  by  a  nursing  bottle. — Dr.  Small. 

BEEF  TEA. — To  one  pound  of  lean  beef  add  one  and  one-half  tumblers 
of  cold  water;  cut  the  beef  in  small  pieces,  cover  and  let  it  boil  slowly  for 
ten  minutes,  and  add  a  little  salt  after  it  is  boiled.     Excellent. 

PANADA. — Two  thick  slices  of  stale  bread  half  an  inch  in  thickness; 
cut  off  the  crust,  toast  them  a  nice  brown,  cut  them  into  squares  of  two 
inches  in  size,  lay  them  in  a  bowl,  sprinkle  a  little  salt  over  them  and  pour 
on  a  pint  of  boiling  water. 

REMEDY  FOR  CANCER.— Col.  Ussery,  of  the  Parish  of  De  Soto,  in- 
forms the  editor  of  the  Caddo  Gazette,  that  he  fully  tested  a  remedy  re- 
commended by  a  Spanish  woman,  native  of  the  country.  Take  an  egg 
and  break  it,  pour  out  the  white,  retaining  the  yolk  in  the  shell ;  put  in 
salt,  mix  with  the  yolk  as  long  as  it  will  receive  it ;  stir  them  together  un- 
til the  salve  is  formed  ;  put  this  on  a  piece  of  sticking  plaster  and  apply  it 
to  the  cancer  twice  a  day. 

A  citizen  of  Philadelphia  used  a  weak  solution  of  carbolic  acid,  as  awash 
to  neutralize  the  offensive  odor  arising  from  a  cancer,  discovered  that  the 
latter  was  removed  by  the  application.  The  solution  consisted  of  one- 
fourth  of  an  ounceof  acid,  diluted  in  a  quart  of  water. — Mrs.  R.A.SiBLKY. 


Exposition  in  Parim,  in  1867,  for  ''Perfection  of  Preparation^ 


2()fi  THE    HOME    COOK    BOOK. 


FEVER  AND  AGUE. — Four  ounces  galangal  root  in  a  (juart  of  gin, 
steeped  in  a  warm  place;  take  often. — Mrs.  R.  A.  Sibi.ey. 

SMALL  POX  REMEDY.— The  following  remedy  a  friend  tried  in 
Ohio  in  case  of  confluent  small  pox,  when  the  Doctor  had  little  hope  of 
saving  the  patient,  and  it  saved  the  woman's  life.  The  remedy  is  sure  in 
scarlet  fever,  *'  I  herewith  ap])end  a  recipe  which  has  been  used  to  my 
own  knowledge  in  a  hundred  cases.  It  will  prevent  or  cure  the  small  pox, 
even  though  the  pittings  are  filling.  When  Jenner  discovered  cow-pox  in 
England,  the  world  of  science  Ivurled  an  avalanche  of  fame  upon  his  head, 
and  when  the  most  scientific  school  of  medicine  in  the  world  (that  of 
Paris,)  published  this  panacea  for  the  small  pox,  it  passed  unheeded.  It 
is  unfailing  as  fate,  and  conquers  in  every  instance.  It  is  harmless  when 
taken  by  a  well  person.  It  will  also  cure  scarlet  fever.  Take  sulphate  of 
zinc,  one  grain  ;  fox  glove,  {digitalis,)  one  grain  ;  half  a  teaspoon  of  water. 
When  thoroughly  mixed,  add  four  ounces  water.  Take  a  spoonful  every 
hour,  and  either  disease  will  disappear  in  twelve  hours.  For  a  child, 
smaller  doses,  according  to  age. 

FOR  HYDROPHOBIA.— Franklin  Dyer,  ahighly  respectable  farmer  of 
Galena,  Kent  County,  Md.,  gives  the  following  as  a  sure  cure  for  the  bite 
of  a  mad  dog."  He  has  tested  it  with  most  gratifying  results:  Elecam- 
l)ane  is  a  plant  well  known  and  found  in  many  gardens.  Immediately  af- 
ter being  bitten,  take  one  and  a  half  ounces  of  the  root  of  the  plant,  the 
green  root  is  preferable.  The  dried,  to  be  found  in  drug  stores,  will  an- 
swer ;  bruise  it,  put  it  in  a  pint  of  fresh  milk,  boil  down  to  half  a  pint, 
strain,  and  when  cold,  drink  it,  fasting  at  least  six  hours  afterwards.  The 
next  morning  repeat  the  dose,  fasting;  using  two  ounces  of  the  root.  On 
the  third  morning,  take  another  dose  prepared  as  the  last,  and  this  will  be 
sufficient.  After  each  dose,  nothing  to  be  eaten  for  at  least  six  hours.  I 
had  a  son  who  was  bitten  by  a  mad  dog,  eighteen  years  ago,  and  four  oth- 
er children  in  the  neighborhood  were  also  bitten.  They  took  the  above, 
and  are  now  alive  and  well.  I  have  known  many  who  were  cured.  It  is 
supposed  that  the  root  contains  a  principle,  which,  being  taken  up  by  the 
lilood  in  its  circulation,  conteracts  or  neutralizes  the  deadly  effect  of  the 
virus  of  hydrophobia.  I  feel  so  much  confidence  in  this  simple  remedy, 
that  I  am  willing  you  should  give  my  name  in  connection  with  this  state- 
ment. ' 

FOR  FELON. — Take  common  rock  salt,  as  used  for  salting  down  pork 
or  beef,  dry  in  an  oven,  then  pound  it  fine  and  mix  with  spirits  of  turpen- 
tine in  equal  parts  ;  put  it  in  a  rag  and  wrap  it  around  the  parts  affected ; 

We  advlxe  the  use  of  ^ Richards^  Queen  Baking  Powder, ^^ 


VALUABLE    RECIPK»«.  267 


as  it  gets  dry,  put  on  mure,  and  in  twenty-four  hours  you  arc  ciinil.     Tlic 
felon  will  be  dead.     No  harm  to  try  it,  as  I  have  with  success. 

CURE  FOR  NEURALGIA.— A  friend  who  suffered  horrible  pains 
from  neuralgia,  hearing  of  a  noted  physician  in  Germany  who  invariably 
cured  the  disease,  went  to  him,  and  was  jiermanently  cured  after  a  short  so- 
journ. The  Doctor  gave  him  the  remedy,  which  was  nothing  but  a  poul- 
tice and  tea  made  from  our  common  field  thistle.  The  leaves  are  macerat- 
ed and  used  as  a  poultice  on  the  parts  affected,  while  a  small  quantity  of 
the  same  is  boiled  down  to  the  proportion  of  a  quart  to  a  pint,  and  a 
small  wine  glass  of  the  decoction  drank  before  each  meal.  Our  friend 
says  he  has  never  known  it  to  fail  of  giving  relief,  while  in  almost  every 
case  it  has  effected  a  cure.     God  gave  herbs  for  the  healing  of  the  nations. 

FOR  HOARSENESS. — Squeeze  the  juice  of  half  a  lemon  in  a  pint 
bowl,  add  loaf  sugar,  (two  tablespoons,)  one  full  teaspoon  of  glycerine, 
and  one  full  tablespoon  of  whiskey ;  pour  over  this  boiling  hot  water  to 
nearly  fill  the  bowl,  and  drink  hot  just  before  going  to  bed. 

FOR  SORE  THROAT.— Cut  slices  of  salt  pork  or  fat  bacon  ;  simmer  a 
few  moments  in  hot  vinegar,  and  apply  to  throat  as  hot  as  jiossible.  When 
this  is  taken  off,  as  the  throat  is  relieved,  put  around  a  bandage  of  soft 
flannel.  A  gargle  of  equal  parts  of  borax  and  alum,  disxilved  in  water,  is 
also  excellent  to  be  used  frequently. 

HEALING  LOTION. — One  ounce  glycerine,  one  ounce  rosewater,  ten 
drops  carbolic  acid.  This  preparation  prevents  and  cures  chapping  of  the 
skin,  and  at  the  same  time  bleaches  it.  It  is  also  excellent  for  sore  lips 
and  gums.  I  consider  it  an  indisjiensible  adjunct  to  the  toilet  table. — 
Miss  A.  Yocum,  Cairo,  III. 

TO  STOP  BLEEDING.— A  handful  of  flour,  bound  on  the  cut.— Mrs. 
A.  M. 

TO  PREVENT  CONTAGION  , FROM  ERUPTIVE  DISEASES.— 
Keep  constantly  in  plates  or  saucers,  sliced  raw  onions  in  the  sick  room, 
as  possible.  As  fast  as  they  become  discolored,  replace  by  fresh  ones. 
During  any  epidemic  of  skin  diseases  that  are  eruptive,  onions,  except 
those  taken  fresh  from  one  earth,  are  unsafe,  as  they  are  peculiarly  sensi- 
tive to  disease. 

TO  RESTORE  FROM  STROKE  OF  LIGHTNING.— Shower  with 
cold  water  for  two  hours;  if  the  patient  does  not  show  signs  of  life,  put 
salt  in  the  water,  and  continue  to  shower  an  hour  longer. 

FOR  TOOTH-ACHE.— Of  powdered  alum  and  fine  salt,  equal  .|uanti- 
ties  ;  apply  to  the  tooth  and  it  will  give  speedy  relief. — Mrs.  Bartlett. 


When  in  haste  gov  wish  to  make  delicate  light  crnrf  ri'hif*>  bread. 


268  THE  HOME  COOK  BOOK. 


FOR  HEADACHE. — Pour  a  few  drops  of  ether  on  one-half  ounce  of 
gum  camphor  and  pulverize  ;  add  to  this  an  equal  quantity  of  carbonate 
ammonia  pulverized  ;  add  twenty  drops  peppermint ;  mix  and  put  in  an 
open  mouthed  bottle  and  cork. — Mrs.  A.  M.  Gibbs. 

SALVE  FOR  CHILBLAINS.— Fry  out  nicely  a  little  mutton  tallow ; 
into  this  while  melted  and  after  it  is  nicely  strained,  put  an  equal  quanti- 
ty of  coil  oil ;  stir  well  together  while  it  is  cooling. 

TO  REMOVE  DISCOLORATION  FROM  BRUISES.— Apply  a  cloth 
wrung  out  very  hot  water,  and  renew  frecjuently  until  the  pain  ceases. 
Or,  apply  raw  beef  steak. 

CURE  FOR  WASP  STING.— Apply  a  poultice  of  saleratus  water  and 
flour,  and  bind  on  the  sting.     Apply  slices  of  raw  onion  for  a  bee  sting. 

CURE  FOR  SUMMER  COMPLAINT.— Two  ounces  tincture  rhubarb, 
one  i^f  paregoric,  one-half  of  esseiice  of  peppermint,  one-half  of  essence  of 
annis,  one-half  of  prepared  chalk.  Dose  for  adult,  one  teaspoon  in  a  little 
water;   take  as  often  as  needed. — Mrs.  L.  Bradley. 

THE  BEST  DEODORIZER.— Use  bromo-chloralum  in  the  proportion 
of  one  tablespoon  to  eight  of  soft  water;  dip  cloths  in  this  solution  and 
hang  in  the  rooms ;  it  will  purify  sick  rooms  of  any  foul  smells.  The  sur- 
face of  anything  may  be  purified  by  washing  well  and  then  rubbing  over 
with  a  weakened  solution  of  bromo-chloralum. 

A  weak  solution  is  excellent  to  rinse  the  mouth  with  often,  when  from 
any  cause  the  breath  is  offensive.  It  is  also  an  excellent  wash  for  sores 
and  wounds  that  have  an  offensive  odor. 

TO  DESTROY  BED  BUGS,  MOTHS  AND  OTHER  VERMIN.— 
Dissolve  alum  in  hot  water,  making  a  very  strong  solution ;  apply  to  furni- 
ture or  crevices  in  the  walls  with  paint  brush.  This  is  sure  destruction  to 
these  noxious  vermin,  and  invaluable  because  easily  obtained  ;  is  perfectly 
safe  to  use,  and  leaves  no  unpleasant  traces  behind.  When  you  suspect 
moths  have  lodged  in  the  borders  of  carpets,  wet  the  edges  of  the  carpets 
with  a  strong  solution  ;  whenever  it  reaches  them,  it  is  certain  death. 


Duryeas'  Improved  Corn  Starch,  the  ^^ Perfection  of 


VALUABLE   RECIPES.  2(^ 


TASdX.%  %7S^'0'£TTS. 


"  Man  in  society  is  like  a  flower 
Blown  in  its  native  land  ;  'tis  there  alone 
His  faculties,  expanded  in  full  bloom, 
Shine  out — there  only  reach  their  proper  use." 

THE  BREAKFAST. 

How  to  serve  our  food,  is  no  less  important  than  how  to  cook 
it.  The  aesthetics  of  eating  have  an  effect  upon  our  lives  that  is 
far-reaching  and  most  powerful  in  its  influences.  Food  served 
gracefully  and  without  confusion,  with  the  accompaniments  of 
fruits,  flowers,  dainty  table  napery  and  beautiful  forms  in  the 
service,  are  grateful  to  the  senses;  give  zest  to  the  most  delicate 
appetite;  and  make  the  plainest  meal  a  season  of  enjoyment. 
The  great  purpose  of  rules  of  etiquette,  is  to  inculcate  good  man- 
ners, and  thus  render  us  mutually  agreeable.  That  they  have 
a  solid  basis  in  taste  and  good  sense,  is  apparent  to  every  one 
who  will  consider  the  subject;  and  while  many  ceremonious 
observances  may  seem  at  first  sight  frivolous  to  the  sensible  and 
practical  person,  those  formalities  that  are  practically  useful  are 
of  importance,  and  should  be  generally  adopted.  We  offer  no 
apology  for  presenting  in  these  pages  a  few  hints  upon  social 
customs  and  formalities,  feeling  assured  that  to  many  they  may 
prove  both  interesting  and  profitable. 

Preparation.^^— Orand  Exposition,  Paris,  1867, 


270  THE    HOME    COOK    BOOK. 


The  decoration  and  arrangement  of  the  table,  is  a  very  essen- 
tial point  to  be  regarded,  and  can  seldom  be  wholly  left  to  the 
care  of  servants.  The  breakfast  table,  in  accordance  with  this 
unceremonious  repast,  should  be  simply  dressed.  The  damask 
table  cloth  and  napkins;  the  quaint  and  fanciful  service  of  China; 
the  shining  urn  and  the  glistening  vessels  of  glass,  all  arranged 
symetrically,  have  a  freshness  very  enticing  to  a  morning's  re- 
past. The  centre  of  the  table  should  be  adorned  with  fruits  and 
flowers,  if  they  can  be  obtained.  "A  table,"  says  a  high  au- 
thority upon  these  matters,  "  may  be  well  set  as  expeditiously 
and  with  no  more  expense,  than  if  every  article  was  out  of  line 
with  its  fellows." 

The  tea  urn  and  cups  and  saucers  should  be  placed  in  front 
of  hostess,  and  so  arranged  that  they  may  be  used  without  clat- 
ter or  confusion.  Butter,  which  is  in  order  at  the  breakfast 
table,  should  be  served  upon  the  small  individual  butter-plates. 
Bread  is  most  elegantly  served  at  breakfast,  placed  first  on  the 
table  in  the  bread-tray  in  the  loaf,  and  then  cut  by  a  servant  at 
the  side-board,  as  desired.  Coffee  and  tea  are  stylishly  served 
at  the  close  of  the  meal,  though  this  is  a  custom  not  always 
favorably  regarded  among  ceremonious  people  at  breakfast. 

An  authority  upon  table  etiquette  says  that  when  the  drinker 
leaves  his  spoon  in  the  tea  or  coffee-cup,  it  is  an  indication  that 
he  has  had  enough;  when  it  is  placed  in  the  saucer,  the  hostess 
may  understand  that  another  cup  is  wished.  The  order  of  serv- 
ing viands,  as  at  present  observed  in  some  fashionable  circles, 
-may  be  found  in  our  arrangement  of  bills  of  fare. 

DINNER. 

*•  Dinner  best  lubricates  business." 
In  laying  the  cloth  for  dinner,  the  table  should  be  first  covered 
with  a  white  cloth,  over  which  is  spread  a  fine  white  damask 
table  cloth.  This  is  now  rarely  removed  for  dessert,  because 
large  damask  cloths  or  napkins  are  placed  under  dishes  liable  to 
soil  the  cloth,  and  are  easily  removed  with  the  last  course,  while 
the  adornments  of  the  table  are  not  so  easily  displaced  as  for- 


We  wish  to  impress  upon  all  the  necessity  of  using 


VALUABLE    REClPkS.  271 


nierly.  Gracefully  shaped  epergnes,  conipo>etl  of  crystal  and 
silver,  are  very  handsome,  and  when  arranged  with  low  plates 
or  branches  and  shallow  dishes  to  hold  bon-bons,  fruits,  flowers 
and  ferns,  artistically  mingled,  the  effect  is  always  pleasing  to 
the  eye. 

At  elaborate  dinners  and  suppers,  the  centre  ornament  is  usu- 
ally a  candelabrum,  a  plateau,  and  epergne  or  a  vase  of  flowers. 
The  mats  for  the  various  dishes  arranged,  the  ornamental  vases 
are  placed  between  the  bottom  and  the  top  dishes  or  wine  cool- 
ers, with  the  wines  in  the  original  bottles  loosely  corked.  The 
spoons  for  helping  the  various  dishes — asparagus  tongs,  fish 
knife  and  fork,  or  slice  and  carving  forks — are  placed  in  front 
of  the  respective  dishes  to  which  they  belong,  and  knife-rests  and 
a  bill  of  fare  opposite  to  those  who  are  to  carve.  Small  boquets 
are  often  placed  upon  the  napkin  of  each  guest,  and  many  of  the 
dishes  may  be  tastefully  decorated  with  leaves  and  flowers.  At 
stylish  dinner  parties,  aii  ornamental  card  tastefully  designed 
is  often  laid  upon  each  plate,  with  the  name  of  the  guest  upon 
it.  Lights  at  or  after  dinner,  should  be  subdued,  and,  if  possi- 
ble, above  the  guests,  so  as  to  be  shed  upon  the  tables  without 
interrupting  the  view.  White  kid-gloves  are  worn  at  large  din- 
ner parties,  but  are  taken  ofl"  before  the  knives  and  forks  are 
brought  into  requisition.  Beside  the  napkin  should  be  placed  a 
small  square  piece  of  bread,  three  inches  in  width  and  thickness; 
or  rolls  may  be  used  instead.  Butter  is  never  in  order  for  din- 
ner. 

The  arrangement  of  silver  and  cutlery  upon  the  table  varies 
with  the  style  of  the  entertainment.  Care  should  be  taken  that 
each  guest  is  provided  with  silver  spoons  and  cutlery  for  the  dif- 
ferent viands  served.  At  dinner  two  large  knives  and  forks  are 
needed — knives  at  the  right  and  forks  at  the  left  of  the  plate; 
also,  a  soup  spoon,  and  when  dessert  is  served,  a  silver  knife, 
fork  and  spoon  are  placed  upon  the  dessert  plate,  with  a  glass 
finger-bowl  and  doily  at  the  left.  The  guest  places  the  knife 
and  spoon  at  the  right  side  and  the  fork  at  the  left  of  the 
doily     with     the     finger-bowl    upon     it,    and    when    the    re- 

^' Richards'  Queen"  in  making  Biscuifn,  Cakes,  Bread  or  Rolls. 


272  THE  HOME  COOK  BOOK. 


past  is  finished,  he  dips  his  fingers  into  the  bowl,  and. then 
dries  them  upon  the  napkin.  In  some  circles,  the  fashion  pre- 
vails of  placing  finger-glasses  just  preceding  dessert;  while  in 
others  cut-glass  bowls,  partially  filled  with  rose  or  orange  flower 
water,  iced  in  summer  and  lukewarm  in  winter,  are  passed  down 
each  side  of  the  table,  into  which  the  guest  dips  the  corner  of 
the  dinner  napkin  and  just  touches  the  lips  and  tips  of  the  fingers. 

When  wines  are  used,  each  guest  should  be  provided  with 
three  glasses  of  different  styles,  one  for  claret  wine,  one  for 
madeira  or  sherry,  and  one  for  champagne.  When  the  latter  is 
served,  it  is  handed  around  upon  a  waiter  or  salver,  commenc- 
ing at  the  right  hand  side  of  the  table,  (from  the  top  and  bottom 
simultaneously,)  without  distinction  as  regards  ladies  and  gen- 
tlemen ;  or,  instead  of  being  handed  upon  a  salver,  the  bottle 
being  enveloped  in  a  clean  dinner  napkin  as  far  as  the  neck,  the 
servants  pour  the  wine  into  the  glass  at  the  right  hand  of  the 
guest.  Liquors  are  served  when  the  sweets  are  on  the  table.  It 
is  not  customary  now,  as  formerly,  to  drink  healths.  The  ser- 
vant passes  the  wine  and  you  accept  or  decline,  at  pleasure.  If 
you  do  not  drink  it,  quietly  cover  the  top  of  your  glass  with  your 
fingers,  saying,  "  Please  excuse  me." 

Raw  oysters  or  clams  upon  the  shell  are  usually  the  first  course 
at  dinner;  then  follows  the  soup  of  which  every  one  partakes. 
At  dinners  there  will  often  be  two  kinds  of  soup,  one  dark  col- 
ored and  the  other  white,  of  which  you  may  take  your  choice. 
(Never  be  helped  to  soup  twice.)  Then  the  fish  should  be  served 
with  sauce,  sliced  lemons  and  jelly.  The  second  course  consists 
of  roasts — turkey  or  fowls,  game,  ham  garnished,  tongue,  orfric- 
andeau,  with  small  dishes  for  corners,  curries,  ragouts  or  vege- 
tables. 

For  formal  occasions,  however,  the  Russian  mode  or  the  diner 
a  la  jRussc,  has  become  fashionable.  The  dishes,  when  this  style 
is  adopted,  are  not  served  until  cut  up,  when  they  are  handed  in 
succession  to  each  guest  by  the  waiters.  The  plates  of  soup  are 
generally  put  on  the  table  before  the  guests  are  called  in,  and  a 
bill  of  fare,  as  well  as  the  name  of  each  person,  to  indicate  the 


Diiryeas^  Improved  Corn  Starch,  ^^Exceedingly 


VALUABLE   RECIPES.  273 

seat  he  is  to  take,  printed  or  written  upon  a  card,  is  placed  upon 
the  napkin. 

Dishes  served  should  always  be  handed  to  the  left  of  the  guest. 
This  custom  is  the  most  convenient,  and  withal,  the  correct 
thing. 

Salads  should  be  served  after  the  meats  and  just  before  the 
dessert. 

THE  DESSERT. 

When  the  party  is  large  and  ices  are  served,  the  ice-plates  are 
placed  around  the  table,  the  ices  at  both  ends,  and  dishes  of 
wafer  biscuits  at  the  sides.  Some  persons  have  the  ice  served  in 
glass  dishes,  which,  together  with  the  wafer  biscuits,  are  handed 
around  before  the  usual  dessert.  When  there  is  preserved  ging- 
er, it  follows  the  ices,  as  it  serves  to  stimulate  the  palate,  so  that 
the  delicious  coolness  of  the  wines  may  be  better  appreciated. 
The  side  and  corner  dishes  usually  put  on  for  dessert,  consist  of 
compotes  in  glass  dishes ;  frosted  prints  served  on  lace  paper  in 
small  glass  dishes ;  and  biscuits  plain  and  fancy  with  fresh  fruit. 
Coffee  should  always  be  the  last  thing  served,  and  handed 
around  in  cups ;  should  be  very  strong  and  taken  without  cream 
or  sugar.  When  the  dinner  is  over,  the  hostess  gives  the  signal 
by  rising  from  the  table  and  all  return  to  the  drawing-room. 
Here  tea  and  coffee  are  provided.  Unless  additional  company 
has  been  invited  for  the  evening,  the  guests  soon  after  take  their 
leave.  The  present  style  of  taking  coffee  at  the  close  of  both 
breakfast  and  dinner,  is  a  healthful  custom  and  should  be  gener- 
ally adopted  on  hygienic  principles. 

TEAS. 

Those  Attrc  nights  and  those  refections  of  the  Gods. 

— CURRAN. 

After-dinner  teas  stylishly  consist  of  simple  refections  of  cups 
of  fragrant  tea  and  coffee,  served  with  cream  and  sugar,  accom- 
panied with  thinly  cut  slices  of  rolled  bread  or  sandwiches,  wafer 


Excellent  for  Food.'^ — London  Exjiosition,  1862. 


274  THE    HOME    COOK    BOOK. 

biscuits,  and  sometimes  mixed  cakes.  Hot  suppers  are  .now 
seldom  served.  Late  dinners  are  in  order  with  simple  refections 
later.  Russian  tea  is  made  in  the  ordinary  way,  with  the  addi- 
tion of  sliced  lemon,  and  is  very  much  in  vogue. 

LUNCHES. 

It  seems  he  had  taken 

A  light  breakfast^ — bacon,  s. 

An  egg  with  a  little  broiled  haddock,  at  most 
A  round  and  a  half  of  some  hot  buttered  toast. 
With  a  slice  of  cold  sirloin  from  yesterday's  roast ;. 

And  then — let  me  see — ! 

He  had  two — perhaps  three — 
Cups,  (with  sugar  and  cream,)  of  strong  gun-powder  tea, 
With  a  spoonful  in  each  of  some  choice  eati  de  vie. 

— Hood: 

Of  late  years,  the  Luncheon  or  Jejeinicr  a  la  foiircJieUc  has  taken 
its  place  in  society  as  a  ceremonious  repast.  At  these  recep- 
tions, tea  and  boiiilloti  in  cups,  (which  is  simply  beef  froth.) 
chocolate  and  cakes  are  served.  These  repasts,  however  simple 
or  elaborate,  are  set  before  the  guests  at  once.  When  only  one 
or  two  partake  of  the  meal,  it  is  served  on  a  tray ;  but  when  there 
are  a  number  of  guests,  the  table  is  laid  at  once. 

Refreshments  at  matinees,  wedding  receptions  and  dancing 
parties,  are  stylishly  served,  as  at  New  Year's  receptions,  where 
servants  in  attendance  help  the  guests  to  refreshments,  which 
are  laid  in  a  side  room  or  the  dining  room. 


All  of  our  leadincj  Hotel  a  of  Chicago  are  now  using 


VALUABLE   RECIPKS.  'iT/) 


S«.t.S  OS"  FAJI«: 


In  the  accompanying  Bills  of  Fare,  the  arrangement  of  the 
various  courses  will  be  suggested  by  the  form  in  which  they  are 
given : 

MENU. 

BREAKFAST— No.  1. 

Fjnj;  Hominy.  Buttered  Toast. 

Beefsteak. 

French  Rolls.  Potatoes  a  la  Creme. 

Buckwheat  Cakes. 

Tea.  Coffee.  Chocolate. 

BREAKFAST— No.  2. 

'  Boiled  Spiing  Chickens. 

Parker  House  Rolls.  Saratoga  Potatoes. 

Scrambled  Eggs.         Fried  Oysters. 

Rye  and  Indian  Loaf. 

Coffee.        Tea.         Chocolate. 

BREAKFAST— No.  3. 

White  Fish.  Potatoes. 

Muffins. 

Fried  Ham.  Egg  Omelette. 

Coffee.        Tea.        Chocolate. 

, <l : 

"Richards'  Queen  Baking  Powder;^*  it  makes  Biscuit  very  light. 


276  THE   HOME    COOK   BOOK. 


LUNCHES. 


LUNCH  PARTY— No.  1. 

Beef  Tea,  served  in  small  porcelain  cups. 

Cold  Chicken  and  Oyster  and  other  forms  of  Croquettes. 

Chicken  Salad.         Minced  Ham  Sandwiches. 

Escalloped  Oysters. 

Tutti  Frutti.  Chocolate  Cream. 

Cake  Basket  of  Mixed  Cake. 

Mulled  Chocolate. 

Mixed  Pickles.  Biscuits,  etc. 

Ice  Creams  and  Charlottes  can  either  be  added  or  substituted.     For  twenty 

guests,  allow  one  gallon.  • 

LUNCH  PARTY— No.  2. 

Broiled  Partridge. 

Oyster  Pie.         Cold  Ham. 

Sweet  Pickles,  Sandwiches. 

Pound  and  Fruit  Cake,         Pyramids  of  Wine  Jelly. 

Blanc  Mange.  Snow  Jelly. 

Pineapple  Flummery. 

Kisses,  Macaroons.  Ice  Creams. 

DINNERS. 

DINNER  No.  1. 

FIRST   COURSE. 

Oyster  Soup,  with  Celery. 

SECOND   COURSE. 

Roast  Turkey. 

Croquettes  of  Rice.         Sweet  and  Irish  Potatoes. 

THIRD   COURSE. 

Quail  on  Toast. 

Vegetables.         Pickles.         Escalloped  Tomatoes. 

Macaroni.  Jelly. 

DESSERT. 

Almond  Pudding. 

Mince  Pie.         Lemon  Pie. 

Cheese.  Fruits.  Nuts. 

Coflee. 


The  whitest,  strongest  and  most  economical  Starch — Duryeas'. 


VALUABLE   RECIPES.  277 

DINNER— No.  2. 

FIRST   COURSE. 

Raw  Oysters. 
White  and  Brown  Soup. 

SECOND    COURSE. 

Boiled  White  Fish,  with  Sauce  and  Sliced  Lemon. 

THIRD   COURSE. 

Roast  Beef. 

FOURTH   COURSE. 

Roast  Turkey.         Ducks. 

Vegetables  in  season.  Croquettes  of  Rice  or  Hominy. 

Cranberry  Sauce.  Currant  Jelly. 

DESSERT. 

Cream  Custard.  Lemon  Pie. 

Fruits.         Nuts. 

Coffee. 


TEA  COMPANY. 

Tea,         Coffee.         Chocolate. 

Biscuits. 

Oyster  Sandwiches.        Chicken  Salad. 

Cold  Tongue. 

Cake  and  Preserves. 

Ice  Cream  and  Cake  later  in  the  evening. 

TEA  COMPANY   No.  2. 

Tea,  Coffee  or  Chocolate. 

Escalloped  or  Fried  Oysters.  Muffins. 

Sliced  Turkey  and  Ham. 

Cold  Biscuits. 

Sardines  and  Sliced  Lemons. 

Thin  slices  of  Bread,  rolled.      Sliced  Pressed  Meats. 

Cake  in  variety. 

Duryeas'  Improved  Com  Starch  is  made  from  the  choicest  corn. 
19 


278  THE   HOME    COOK    BOOK. 

SUPPERS, 

SUPPER— No.  1. 

Cold  Roast  Turkey.         Chicken  Salad. 

Quail  on  Toast. 

Ham  Croquettes.  Fricasseed  Oysters. 

Charlotte  Russe.     Vanilla  Cream. 

Chocolate  Cake.  Cocoanut  Cake. 

Mixed  Cakes. 

Fruit. 

Coffee  and  Chocolate. 


SUPPER— No.  2. 

Cold  Roast  Partridges  or  Ducks. 

Oyster  Patties.         Cold  Boiled  Mam.         Dressed  Celery. 

Oyster  or  Minced  Ham  Sandwiches. 

Raw  Oysters,         Chicken  Croquettes  or  Fricasseed  Oysters. 

Wine  Jelly.         Ice  Cream.     Biscuit  Glace.         Cakes. 

Fruits.         Chocolate.         Coffee. 

Pickles  and  Biscuits. 


Allowance  of  Snpies  for  an  Enlerlainment. 

In  inviting  guests,  it  is  safe  to  calculate  that  out  of  one  hundred  and  fifty, 
but  two-thirds  of  the  number  will  be  present.  If  five  hundred  are  invited, 
not  more  than  three  hundred  can  be  counted  upon  as  accepting. 

Allow  one  quart  of  oysters  to  every  three  persons  present.  Five  chick- 
ens, (or,  what  is  better,  a  ten-pound  turkey,  boiled  and  minced,)  and  fif- 
teen heads  of  celery,  are  enough  for  chicken  salad  for  fifty  guests ;  one 
gallon  of  ice  cream  to  every  twenty  guests ;  one  hundred  and  thirty  sand- 
wiches for  one  hundred  guests;  and  six  to  ten  quarts  of  wine  jelly  for  each 
hundred  ;  for  a  company  of  twenty,  allow  three  chickens  for  salad  ;  one 
hundred  pickled  oysters ;  two  molds  of  Charlotte  Russe ;  one  gallon  of 
cream,  and  four  dozen  biscuits. 


Duryeas'  Satin  Oloss  Starch  gives  the  beat 


VALUABLE   RECIPES.  279 


Coll  Lnncties  for  f  aslilng  Days  or  Oflier  Days  of  Extra  Lalior. 

Lunch  No.  i. — Cold  corn  beef,  nicely  sliced;  baked  po'.atoes;  bread, 
butter  and  pickles.     Dessert — mince  pie  and  cheese. 

Lunch  No.  2. — Chicken  pie  ;  baked  potatoes;  rolled  bread  or  biscuit. 
Dessert — cake  and  custard. 

Lunch  No.  3. — First  course ;  Raw  oysters,  with  lemon  and  crackers. 
Second  course :  Cold  veal  with  jelly  and  Saratoga  potatoes ;  bread  and 
butter.     Dessert — cherry  pie  with  cheese. 

Lunch  No.  4. — Casserole  of  fish,  with  mushroom  catsup ;  bread  with 
butter.     Dessert — pie  with  cheese. 


EcoiioMcal  Dluners. 


Sunday. — Roast  beef;  potatoes  and  greens.  Dessert — pudding  or  pie  ; 
cheese. 

Monday. — Hashed  beef;  potatoes  and  bread  pudding. 

Tuesday. — Broiled  beef ;  vegetables;  apple  pudding. 

Wednesday. — Boiled  pork;  beans;  potatoes;  greens,  and  pie  or  rice 
pudding. 

Thursday. — Roast  or  broiled  fowl;  cabbage;  potatoes;  lemon  pie; 
cheese. 

Friday. — Fish;  potatoe  croquettes;  escalloped  tomatoes ;  pudding. 

Saturday. — A  la  mode  beef;  potatoes;  vegetables;  suet  pudding  and 
mince  pie ;  cheese. 


For  such  valuable  information,  Bills  of  Fare,  &c.,  as  have  been  derived 
from  the  following  authorities,  we  would  make  due  acknowledgement,  viz: 
To  The  Practical  Housekeeper,  by  Mrs.  Ei.LET;  The  Housekeeper's  Encyclo- 
pedia, by  Mrs.  Haskem.  ;  The  Home  Messenger  Recipe  Book;  and  Harper's 
Book  of  Decorum, 


Finish,  and  is  the  easiest  to  use. 


280  THE   HOME   COOK    BOOK. 


insriDEx:. 


SOUPS. 

PAGE. 

Beef  Soup..  Julienne  Soup..  Mutton  Soup..  Veal  Soup.. 
Swiss  White  Soup..  Turkey  Soup..  Oyster  Soup..  Lob- 
ster Soup..  Plain  Calf-Head  Soup..  Vermicelli  Soup.. 
Gumbo  Soup..  Ochra  Gumbo..  Tomato  Soup..  Mock 
Turtle  Soup..  Green  Pea  Soup..  Corn  Soup..  Turtle 
Bean  Soup..  Black  Bean  Soup..  Potato  Soup..  Force 
Meat  Balls..  Egg  Balls..  Noodles  for  Soup 5_14 

FISH. 

General  Remarks..  To  Boil  Fish..  Boiled  White  Fish.. 
Turbot  a  la  Creme..  Sauce  for  Boiled  Fish..  Baked 
Halibut  or  Salmon..  Baked  Black  Bass..  Broiled 
White  Fish..  Salt  Mackerel..  Boiled  Codfish..  Cro- 
quettes of  Fish..  Eels..  Tongues  and  Sounds..  Chow- 
der.. Fish  Chowder..  Potted  Fish 14-19 

SHELL  FISH. 

Oysters  on  the  Shell..  Broiled  Oysters..  Creamed  Oys- 
ters.. Panned  Oysters..  Stewed  Oysters..  Escaloped 
Oysters..  Oyster  Pie..  Oyster  Patties..  To  Fry  Oys- 
ters.. Corn  Oysters..  Fricasseed  Oysters..  Macaroni 
with  Oysters..  Pickled  Oysters..  Lobster  Chowder.. 
Lobster  Croquettes..  ^Stuffed  Crabs  or  Lobster..  Cl%m 
Fritters..  To  Dress  Crab..  Clam  Stew 19-25 

Duryeas'  Improved  Com  Starch  warranted  the  best. 


VALUABI-E    RECIPES.  281 


POULTRY  AND  GAME. 


PAGE. 


Boiled  Fowl..  Roast  Turkey  or  ('hicken..  Baked  Chick- 
en.. Chicken  Fricassee..  Fried  Chicken..  Dressing  for 
Chickens  or  Turkey..  Chicken  Cheese..  Jellied  Chick- 
en.. Chicken  Pie..  Chicken  Loaf..  Chicken  Croquettes, 
Croquettes,  Ducks..  Roast  Gimse..  To  Roast  Wild 
Fowl..  Prairie  Chickens..  Partridges  and  Quails.. 
Q,uail  on  Toast..  Pressed  Chicken..    Pigeon  Pie 25-31 

MEATS. 

General  Rules..  Hints  for  Cooking  Meats..  Roast  Beef.. 
Beefsteak  and  jMushrooni..  Broiled  Beefsteak..  A  la 
mode  Beef..  Beef  with  Tomatoes..  Mock  Duck..  Beef 
Omelet..  Spiced  Beef.  Meat  from  Soup  Bones..  Beef 
Croquettes..  To  Boil  Corn  Beef.  Preserved  Beef.  To 
Corn  Beef.  Boiled  Tongue  and  Tomato  Sauce..  Boil- 
ed Leg  of  Mutton..  Mutton  a  la  Venison..  Mutton 
Chops..  Roast  Veal..  Neck  piece  of  Veal..  Veal  Pie.., 
Pattie  of  Veal..  ,Veal  Cutlet  a  la  Fried  Oysters..  Veal 
Loaf.  Spiced  Veal..  Jellied  Veal..  Fricancieau..  Cro- 
quettes.. Sweet  Breads..  Calf's  Liver,  Fried,  Stewed.. 
To  Roast  Venison..  Roast  Pig..  Head  Cheese..  Souse.. 
Sausages..  Ham  Sandwiches..  Boiled  Ham..  Veal 
Omelet..  Travelling  Lunch..  Omelet  Souffle..  Fried 
Omelet..  Friar's  Omelet..  French  Omelet..  Boiled 
Omelet..  Baked  Omelet..  Salting  Pork..  Curing  Hams.. 
Boiled  and  Baked  Hams..  To  Boil  a  Ham 31-48 

SAUCES  AND  SALADS. 

Drawn  Butter..  Melted  Butter  or  Parsley  Sauce..  Mint 
Sauce..  Celery  Sauce..  Egg  Sauce..  Tomato  Sauce.. 
Green  Tomato  Sauce..  Oyster  Sauce..  Onion  Sauce.. 
Chili  Sauce..  Horse  Radish  Sauce..  Made  Mustard.. 
Sauce  Mayonnaise..  Curry  Powdei%  Maitra  D'Hotel 

Duryeas^  Satin  Oloas  Starch  is  the  whitest,  therefore  the  purest. 


282  THE  HOME  COOK  BOOK. 

Sauce..  Celery  Vinegar..  Gooseberry  Catsup..  Cucum-  page. 
ber  Catsup..  Currant  Catsup..  Tomato  Catsup..  Spiced 
Tomatoes,.  Chicken  Salad..  Sweet  Bread  Salad..  Lob- 
ster salad..  Fish  Salad..  Veal  Salad..  Potato  Salad.. 
Cucumber  Salad..  Tomato  Salad..  Dressing  for  Salad.. 
Dressing  for  Lettuce..  Dressed  Cabbage..  Hot  Slaw.. 
Cold  Slaw 49-62 

BREAKFAST  AND  SUPPER. 

Relishes..  Oyster  Stew..  Toast.,  French  Toast..  Tongue 
Toast.,  Lemon  Toast,.  Fried  Bread  in  Batter..  Cod- 
fish Balls,,  Codfish  Hash.,  Beef  Hash..  Breakfast 
Steak..  Side  Dish,,  Ham  and  Eggs,,  Breakfast  Dish,. 
Potato  Puffs.,  Rice  cakes,.  Chicken  Croquettes..  Lap- 
landers for  Breakfast..  Breakfast  Gems,.  Quick  Sal- 
ly Lunn..  Rye  Cake  for  Tea..  Rye  Griddle  Cakes.. 
Jolly  Boys..  Graham  Breakfast  Cakes..  Tea  Cake.. 
Cottage  Cheese 62-69 

VEGETABLES. 

Boiled  Potatoes..  Potatoes  and  Cream..  Potatoes  Fried.. 
Saratoga  Fried  Potatoes .  Parsneps..  Baked  Squash.. 
Fried  Squashes..  Green  Corn  Oysters..  Green  Corn 
Patties..  Succotash..  Boston  Baked  Beans..  Aspara- 
gus.. Baked  Cabbage..  Escaloped  Tomatoes..  Fried 
Egg  Plant,.  Maccaroni,.  Yankee  Baked  Beans..  Baked 
Tomatoes..  Fried  Tomatoes..  Tomato  Hash 69-73 

/ 

PIES  AND  PUDDINGS. 

Pie  Crust..  Cream  Pie..  Philadelphia  Butter  Pie..  Squash 
Pie..  Custard  Pie .  Washington  Pie..  Cocoanut  Pie.. 
Polish  Tartlets..  Lemon  Tarts.  Lemon  Raisin  Pie.. 
Lemon  Pie..  Acid  Pie..  Mince  Meat..  Mince  Pie.. 
Mock  Mince  Pie..    Shswn  Mince  Pie..   Vinegar  Pie.. 

Duryeas.''  Satin  Olosa  Starch  is  the  best  and  most  economical, 
t 


I 


VALUABLE   RECIPES.  283- 


Rice  Pie..  Fruit  Pie..  Transparent  Pie..  Puddings.,  page. 
Eve's  Pudding..  Suet  Pudding..  Fruit  Pudding..  Poor 
Man's  Pudding  .  Plum  Pudding..  English  Fruit  Pud- 
ding.. Black  Pudding.  Bird's  Nests..  Chocolate  Pud- 
ding.. Cocoanut  Pudding..  A  Delmonico  Pudding. 
Queen's  Pudding..  Queen  of  Puddings..  Roly-Poly.. 
Railroad  Pudding..  Rice  Pudding..  Rice  Pudding 
without  Eggs..  Cottage  Pudding,.  Pudding  in  Haste.. 
Minute  Pudding..  A  Quick  Pudding..  Boiled  Indian 
Pudding..  Baked  Jndian  Pudding..  Indian  Pud- 
ding.. Graham  Pudding..  Sunderland  Pudding.. 
Dandy  Jack..  Pretty  Pudding..  Webster  Pudding.. 
Sponge  Pudding..  Pound  Cake  Pudding..  Rome  Pud- 
ding.. Astor  House  Pudding..  Batter  Pudding..  Baked 
Batter  Pudding..  Steamed  Batter  Pudding..  Amherst 
Pudding..  Corn  Pudding..  Bread  Pudding..  Baked 
Cracker  Pudding..  Apple  Bread  Pudding..  Apple 
Pudding.  Huckleberry  Pudding..  Fig  Pudding..  Cur- 
rant Pudding..  Muskmelon  Pudding..  Fruit  Pudding.. 
Sweetmeat  Pudding..  Cherry  Pudding..  Jelly  Pud- 
ding.. Bakewell  Puddings  Kiss  Pudding,.  Meringue 
Pudding..  Corn  Siarch  Lemon  Pudding..  Orange  Pud- 
ding.. Cream  Pufis..  Dessert  Puffs,.  Puff  Pudding.. 
Molly  Puffs,,  German  Puffs..  Dumpling  for  Pot  Pie,. 
A  Simple  Dessert..  German  Pudding..  An  Excellent 
Dessert,.  Chocolate  Pudding..  Chocolate  Puffs..  Snow 
Balls..  Cherry  Pudding..  Widow  Bedot  Pudding.. 
Fruit  Pudding.i  Gipsy  Pudding.,  Cracked  Wheat  Pud- 
ding.. Lemon  Pudding..  Orange  Pudding,,  Apple 
Sago  Pudding,.  German  Puffs.,  Rice  Snow  Balls,.  Pud-, 
ding  Sauces,.  Foaming  Sauce..  Wine  Pudding  Sauce.. 
Wine  Sauce..  Pudding  Sauce,.  Sauce  for  Apple  Pud- 
ding,. Hard  Sauce  for  Puddings,  Rice,  &c..  Cold  Tap- 
ioca Pudding:.  Tapioca  Pudding..  Cream  Tapioca 
Pudding..  Snow  Pudding 74-109 

Duryeas'  Satin  Gloss  Starch  is  the  strongest  and  the  whitest. 


284  THE   HOME    COOK    BOOK. 

CUSTARDS,  CREAMS,  &c.  page. 

Mrs.  Grave's  Custards..  Rice  Custard..  Rich  Custard.. 
Boiled  Custard..  Chocolate  Custard..  Sago  Custard.. 
Apple  Custards..  Caramel  Custards..  Apple  Souffle. 
Floating  Island..  Apple  Float..  Orange  Float..  Spanish 
Cream..  Velvet  Cream..  Chocolate  Cream..  Apple 
Cream..  Caramel  Cream..  Bavarian  Cream..  Italian 
Cream..  Ice  Cream..  Tanioca  Meringue..  Spanish  Me- 
ringues.. Swiss  Meringues..  Melange..  Lemon  Sponge.. 
Snow  Souffle..  Snow  and  Ice  Pudding..  Snow  Pud- 
dings.. Charlotte  Russe..  Apple  Charlotte..  Charlotte 
Russe..  Rice  Charlotte..  Fruit  Blanc  Mange..  Choco- 
late Mange..  Mont  Blanc.  Gelatine  Blanc  Mange. ..  109-122 

BREAD  AND  YEAST. 

General  Directions..  Yeast..  Potato  Yeast..  Goad  Yeast.. 
Yeast  that  will  not  Sour..  Yeast  (poetical)..  Bread.. 
Excellent  Bread..  Superior  Bread..  Wheat  Bread.. 
Rice  Bread..  Mrs.  Furlong's  Brown  Bread..  Steamed 
Brown  Bread..  Rye  and  Indian  Brown  Bread.. 
Brown  Bread..  Steamed  Brown  Bread..  Boston 
Brown  Bread  .  Brown  Joe..  Traveler's  Bread..  Steamed  • 

Bread..  Steamed  Corn  Bread..  Steam  Loaf..  Corn 
Meal  Bread..  .Indian  Bread.  Graham  Bread..  Rolls.. 
Parker  House  Rolls..  Detroit  Rolls..  French  Rolls.. 
Ypsilanti  Egg  Rolls..  Brown  Rolls..  Corn  Meal  Rolls.. 
Graham  Rolls,.  Tremout  Biscuit..  Virginia  Biscuit- 
Green  Mountain  Biscuits..  Light  Biscuits..  French 
Biscuit..  Raised  Biscuit..  Tea  Biscuit..  Graham  Bis- 
cuits.; Rye  Biscuits..  Buns..  Rusks..  Soda  Biscuit.. 
Strawberry  Short  Cake..  Orange  Short  Cake..  Apple 
Short  Cake..  Sally  Lunn..  Squash  Cakes..  Cream 
Cakes..  Breakfast  Cakes..  Tea  Cakes..  Wheat  Gems.. 
Graham  Gems..  Pop  Overs..  Corn  Pop  Overs..  Ro- 
settes..   Puffs..  Ypsilanti    Cocoanut   Puflfe..    Graham 


Duryeas''  ImproDcd  Corn  Start'li,  '■'Exceedingly 


VALUABLE    RECIPES.  285 


Puffs..  French  Fritters..  Parsnip  Fritters..  Green  Corn  page. 
Fritters..  Apple  Fritters..  Spiced  Sugar  for  Fritters.. 
Green  Corn  Cakes..  Graham  Muffins..  Muffins..  Cin- 
namon Muffins..  Rye  Muffins..  Indian  Meal  Muffins.. 
Corn  Meal  Muffins..  Waffies..  Rice  Croquettes..  Corn 
Meal  Pones..  Good  Breakfast  Cakes..  Bannocks..  In- 
dian Bannocks..  Stella's  Corn  Cake..  Corn  Cakes.. 
Griddle  Cakes..  Green  Corn  Griddle  Cakes..  Rice 
Cakes..  Squash  Griddle  Cakes..  Quick  Buckwheat 
Cakes..  Buckwheat  Cakes..  Corn  M"al  Griddle  Cakes.. 
Oat  Meal  Griddle  Cakes..  Mush..  Oat  Meal  Gruel.  .123-150 

Weights  and  Measures 160 

CAKES. 

Suggestions..  Icing..  Frosting..  Ice  Cream  Icing.. 
Chocolate  Frosting..  Chocolate  Icing..  Black 
Fruit  Cake..  Best  Black  Cake..  Mother  Dorches- 
ter's Black  Cake..  Fruit  Cake..  Farmer's  Fruit  Cake.. 
Dried  Apple  Cake..  Pork  Fruit  Cake..  Raised  Cake.. 
Bread  Cakes..  New  England  Thanksgiving  Cake.. 
New  England  Election  Cake..  A  Plain  Fruit  Cake.. 
Fruit  Cake..  Dough  Cake..  Bread  Cake..  Raised  Loaf 
Cake..  French  Loaf..  Quick  Loaf  Cake..  Pound  Cake.. 
White  Pound  Cake..  Mountain  Pound  Cake..  Impe- 
rial Cake..  White  Cake..  Prize  Wliite  Cup  Cake.. 
White  or  Bride's  Cake..  Snow  Cake..  Delicate  Cake.. 
Feather  Cake..  Cream  Cake..  Corn  Starch  Cake.. 
Lady  Cake..  Lemon  Cake..  Spice  Cake.  Clove  Cake., 
Spice  Cake..  Currant  Cake..  Berry  Cake..  Poor  Man's 
Cake..  Coffee  Cake..  Puff  Cake..  Chocolate  Cake.. 
Marble  Cake..  Cochineal  Marble  Cake..  Leopard  Cake.. 
Almond  Cake..  Cocoanut  Cake..  Hickory  Nut  Cake.. 
White  Cup  Cake..  Composition  Cake..  Vanilla  Cake.. 
Rebecca's  Plain   Cake..  Excellent  Cake..  One  Egg 


Excellent  for  Food." — London  Exposition,  1862. 


286  THE   HOME    COOK    BOOK. 

Cake..  Delicious  Cake..  Tea  Cake..  Tipsy  Cake..  Tem-  page. 
perance  Cake..  Charity  Cake..  Runaway  Cake..  Sur- 
prise Cake..  Tumbler  Cake..  Adams'  Cake..  Clay 
Cake..  Harrison  Cake..  Lincoln  Cuke..  Cork  Cake.. 
Wilmington  Cake..  Evanston  Cake..  Paradise  Cake.. 
Kentucky  Cake..  Bordeutbwn  Cup  Cake..  Idle  Wild.. 
River  Forest  Cake..  Newport  Tea  Cake..  Soda  Cake.. 
Gold  Cake..  Silver  Cake..  French  Sponge  Cake.. 
Cream  Sponge  Cake..  White  Sponge  Cake..  Mrs. 
Drew's  Sponge  Cake..  Cream  Sponge  Cake..  Delicate 
Sponge  Cake..  Telegraph  Sponge  Cake..  Berwick 
Sponge  Cake.  Sponge  Cake..  Xelly's  Sponge  Cake.. 
Soda  Sponge  Cake..  Mrs.  Wilder's  Sponge  Ginger 
Bread..  Soft  Ginger  Bread..  Thin  Ginger  Bread.. 
Hard  Gijiger  Bread..  Mrs.  Hamilton's  Ginger  Bread. 161-202 

LAYER  CAKES. 

Gentleman's  Favorite..  Impromptu  Jelly  Cake..  Jel- 
ly Cake..  Lemon  Jelly  Cake..  Apple  Jelly  Cake.. 
Chocolate  Cake..  White  Mountain  Cake..  Yellow 
Mountain  Cake..  Cocoanut  Mountain  Cake..  Cocoa- 
nut  Cake..  Almond  Cake..  Almond  Cream  Cake.. 
Boston  Cream  Cake..  Custard  Cake..  Orange  Cake.. 
Lemon  Honey  Cake 202-212 

SMALL  CAKES  AND  COOKIES. 

Chess  Cakes..  Finger  Cakes..  Wine  Cakes..  Doughnuts.. 
Fried  Cakes..  Old  Fashioned  Yankee  Doughnuts.. 
Doughnuts..  Fried  Cakes..  Crullers..  Rusk  Cookies.. 
Water  Cookies..  Lemon  Cookies..  Vanilla  Cookies.. 
Boiled  Cookies..  Everlasting  Cookies..  Cookies..  Mo- 
lasses Cookies..  Whig-  Jumbles..  Jumbles..  Rich 
Jumbles..  Excellent  Jumbles..  Cocoanut  Jumbles. 
Jackson  Jumbles..  Sand  Tarts..  Sugar  Drops..  Cocoa- 
nut  Drops..  No  Matters..  Cookies..  Cinnamon  Wafers.. 
Ginger  Snaps..  Ginger  Cakes..  Ginger  Cookies 212-220 

Duryeas'  Improved  Corn  Starch  received  the  Medal  at  the  Orand 


VALUABLE   RECIPES.  287 


CONFECTIONERY.  page. 

Candy..  Candy  Caramels..  Chocolate  Caramels..  Cocoa- 
nut  Drops..  Cream  Candy..  Kisses..  Molasses  Candy.. 
Butter  Scotch  Candy..  Butter  Scotch 221-223 


FRUITS. 

Oranges  for  Dessert..  Ambrosia..  Mock  Strawberries 
and  Cream..  Baked  Apples..  Baked  Pears..  Baked 
Quinces...  Jellied  Grapes..  Citron  Preserves..  Preserved 
Quinces..  Preserved  Orange  Peel..  Spiced  Peaches  or 
Pears..  Canned  Pine  Apple..  Canned  Strawberries.. 
Gooseberry  Sauce..  Gooseberry  Soy..  Cherry  or  Cur- 
rant Sauce..  Canned  Currants..  To  Can  Tomatoes.. 
Cranberry  Sauce..  Picnic  Lemon  Butter..  Lemon  But- 
ter.. Peach  Butter..  Tomato  Butter..  Currant  Catsup.. 
Apple  Jelly..  Apple  Jelly  for  Cake..  Crab  Apple  Jel- 
ly and  Jam..  Grape  Jelly..  Lemon  Jelly..  Orange 
Jelly..  Currant  Jelly..  Gooseberry  Jelly..  Cider  Jelly.. 
Champagne  Jelly..  Wine  Jelly..  Corn  Starch  Jelly.. 
Tapioca  Jelly..  Gelatine  Jelly..  Rhubarb  Jam..  Grape 
Jam..  Gooseberry  Jam..  Blackberry  Jam..  Quince 
Jam..  Pine  Apple  Jam..  Orange  Marmalade..  Spiced 
Currants..  Spiced  Gooseberries 224-237 

PICKLES. 

Cherries..  Plums..  Apples..  Peaches..  Cucumbers..  Pre- 
pared Mustard..  Tomato  Catsup..  Oude  Sauce..  My 
Mother's  Favorite  Pickles..  French  Pickles..  Mixed 
Pickles..  Cabbage..  West  India  Pickles..  Onions..  Mel- 
ons.. Cauliflower..  Brine  for  Cucumbers..  Congress 
Pickles..  For  600  Pickles..  Green  Tomatoes..  Ripe 
Tomatoes..  Piccalilli..  Sweet  Green  Tomatoes..  Chow- 
Chow..  Cautelopes 238-249 

Exposition  in  Paris,  in  1867,  for  ** Perfection  of  Preparation." 


288  THE  HOME  COOK  BOOK. 

DRINKS.  PAGE. 

Tea..  Coffee..  Chocolate..  Soda  Cream.,  Egg-Nog..  San- 
garee..  Mulled  Cider..  Raspberry  Acid..  Blackberry 
Syrup..  Lemon  Syrup..  Currant  Wine..  Ginger  Beer.. 
Hop  Beer 249-253 

MISCELLANEOUS. 

General  Hints..  Lime  Water..  Preserving  Autumn 
Leaves..  Skeleton  Leaves..  Crystalizing  Grass..  Co- 
logne.. Camphor  Ice..  Cold  Cream..  To  Beautify 
Teeth..  Hair  Tonic.  Cleaning  Hair  Brushes..  Japan- 
ese Cleansing  Cream..  To  Wash  Calico..  Black  Cali- 
coes.. Woolen  Blankets..  Woolen..  Carpets,.  Wash- 
ing Fluid..  To  Make  Starch..  Excellent  Hard  Soap.. 
Cleaning  Silver..  Stove  Polish,.  To  Extract  Ink.. 
Patent  Soap..  To  Bleach  Cotton  Cloth..  To  Remove 
Tar..  For  Mildew  Stain..  Coloring  Carpet  Rags..  Pre- 
serving Eggs..  Cleaning  Marble..  Furniture  Polish.. 
Cleaning  White  Paint 254-264 

THE  SICK  ROOM. 

Egg  Gruel..  Gruel  for  Infants..  Beef  Tea..  Panada.. 
For  Cancer..  Fever  and  Ague,  For  Small  Pox..  For 
Hydrophobia..  For  Felon..  For  Hoarseness..  For 
Sore  Throat,.  Healing  Lotion,.  To  Stop  Bleeding..  To 
Prevent  Contagion..  To  Restore  from  Stroke  of  Light- 
ning.. For  Tooth-Ache,.  For  Head-Ache,.  Salve  for 
Chilblains,.  To  Remove  Discoloration  from  Bruises.. 
For  Wasp  Sting..  For  Summer  Complaint..  Best 
Deoderizer..  To  Destroy  Vermin 265-168 

TABLE  ETIQUETTE. 

Breakfast..  Dinner..  Dessert..  Tea..  Lunches,.  Bills  of 
Fare..  Allowance  of  Supplies  for  Entertainments.. 
Cold  Lunches,.  Economical  Dinners 269-279 

Duryeas*  Starch,  the  Prize  Medal  Starch  of  the  world. 


i 


t 


; 


V, 


